Thomas Keller’s zucchini is sheer perfection — a simple, elegant vegetarian dish with bright, fresh flavors and satisfying textures. The crispy capers add a welcome crunch that lifts the whole recipe.
If you enjoy this, try my Spicy Eggplant & Miso Tahini for another bold vegetable side.
Why You’ll Love Thomas Keller Zucchini Recipe
This preparation is earthy, fresh, and deeply satisfying. Searing the zucchini gives it a golden crust while the tomato relish brings brightness. Crispy capers add a salty, crunchy contrast — letting them sit with salt for 15 minutes helps them brown and caramelize beautifully. The result is a light but flavorful main or side that feels both rustic and refined.
How To Prepare Thomas Keller Zucchini Recipe
1. Generously salt the zucchini halves and let them rest for 15 minutes to draw out moisture.
2. Score the tops of the tomatoes, blanch them in boiling water for 10–15 seconds, then shock in ice water so the skins slip off easily.
3. Heat a pan over high heat for about 2 minutes, then add roughly 3 tablespoons of avocado oil.
4. Pat the zucchini thoroughly dry and squeeze out as much liquid as possible for a better sear.
5. Place the zucchini scored side down in the pan and sear on medium-high for 4–5 minutes until nicely golden.
6. Add the drained, dried capers to the pan with the zucchini and transfer to a 450°F oven. Bake 15–20 minutes, until the zucchini is tender and the capers are crisp.
7. Meanwhile, chop the tomatoes and combine them in a bowl with the shallot, parsley, champagne vinegar, olive oil, and a pinch of salt to make a bright relish.
8. Drain the zucchini and capers on paper towels to remove excess oil.
9. Serve the zucchini topped with the tomato mixture and finish with the crispy capers.
Substitutions and Variations
- Swap zucchini for eggplant for a heartier, more meaty texture.
- Any light vinegar can replace champagne vinegar — use what you have on hand.
- Use other fresh herbs like basil or cilantro instead of parsley if you prefer.
Chef Nadia’s Tip
Thomas Keller recommends canola oil, but avocado oil works well here if that’s what you have.
Similar Recipes
Appetizers
Spicy Miso Tahini Eggplant
Sides
Spicy Miso Eggplant
Sides
Glazed & Roasted Carrots
Appetizers
Miso Mushrooms
Chef Nadia’s Tips 🔥
- Score the tomatoes and blanch them briefly; the skins will peel off easily after an ice bath.
Common Questions
Eggplant is an excellent substitute and adapts well to the same technique.
Yes — any light vinegar will work in the tomato dressing.
I often use a light, mild champagne vinegar that adds acidity without overpowering the other ingredients.
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Ingredients
- 2-3 Zucchini, large, sliced in half and scored
- Avocado oil
- Kosher salt
- 1 pint cherry tomatoes
- 1 Shallot, small, chopped
- 2-3 tbsp Parsley, chopped
- 1.5 tbsp Champagne vinegar
- 3 tbsp Olive oil
- 3 tbsp Capers, very well drained and pat dried
Instructions
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1. Salt the zucchini well and let sit 15 minutes to release moisture.
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2. Score the tomatoes, blanch 10–15 seconds, then cool in ice water to peel.
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3. Preheat a pan on high for 2 minutes and add avocado oil.
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4. Pat zucchini dry and squeeze out any remaining liquid.
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5. Sear zucchini scored-side down on medium-high 4–5 minutes until golden.
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6. Add capers and roast at 450°F for 15–20 minutes until zucchini is tender and capers crisp.
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7. Combine chopped tomatoes with shallot, parsley, vinegar, olive oil and salt.
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8. Drain zucchini and capers on paper towels, then top with the tomato mixture and crispy capers.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.