A viral trend I can definitely get behind! The Thomas Keller Roasted Zucchini is a delicious way to get your veggies in, plus it’s fairly simple to make. I added my spin on it by topping with some cheesy breadcrumbs and it was the perfect side for dinner! I also think it would be delish in my Grilled Veggie Sandwich (recipe on the blog). Have fun with it!!
- 2 medium-sized zucchini
- Kosher salt
- 1-2 tbsp avocado oil
- Fresh herbs to garnish like oregano or parsley
- Toasted Breadcrumbs:
- 2 tbsp olive oil
- 1/3 cup panko breadcrumbs
- 1/2 tsp kosher salt
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1 tbsp grated parmesan cheese
Cut the zucchini in half longways and then score the cut side in a crosshatch pattern. Sprinkle generously with kosher salt and let it sit for 10-15 minutes to draw out the moisture. This prevents a soggy zucchini.
Preheat the oven to 450 degrees while the zucchini sits. Press a paper towel gently on the cut side of the zucchini until dry.
Heat the avocado oil in cast iron skillet over medium heat. Add the zucchini and cook for about 5 minutes until dark brown. Place the skillet in the oven for 10-15 minutes (original recipe says 20-30 but I prefer my zucchini more tender).
While it bakes, heat olive oil in a skillet over medium heat. Add the breadcrumbs and seasonings and stir in the pan until golden brown and toasted. Set aside in a bowl and toss with parmesan cheese.
Sprinkle the zucchini with the breadcrumbs and some fresh herbs, like oregano.