You haven’t had a zucchini like this viral Thomas Keller Zucchini! This summer squash is cut in half and scored hatchback style to absorb all the amazing flavors from the seasoning and creamy garlic, feta, and mint sauce. It’s a true delight for your taste buds and the easiest way to elevate zucchini!
Low-Carb Roasted Zucchini Recipe
I’ve been seeing these viral Thomas Keller zucchini videos everywhere lately, and I just had to put my own Mediterranean spin on them. This cooking method creates the most flavorful, crispy, and pillowy zucchini. It’s so good, you won’t want to cook zucchini any other way!
This method of preparing zucchini, made viral by renowned chef Thomas Keller, comes out truly delicious without the topping, but the flavor and texture are so much better when you add the feta, crushed pistachios, fresh mint, lemon zest, and sumac.
And to make things even better, it’s just as easy to make as it is delicious. With just a five-minute pan-fry and a 10-minute roast, you’ll have this delicious dish on your serving platter in no time!
Why You’ll Love It
- Low-carb, vegetarian, and keto-friendly.
- It’s just as delicious as it is nutritious!
- Has the most decadent, pillowy texture.
- An impressive side dish everyone will be talking about!
Made with 3 Simple Ingredients
Zucchini: I recommend using a medium zucchini for even cooking.
Salt: Salt is used to season and drain out excess moisture from the zucchini.
Avocado Oil: Avocado oil has a higher smoke point and is a heart-healthy alternative to olive oil.
Level Up With This Easy Garlic, Feta, & Mint Sauce!
- Greek Yogurt: As the base for the sauce, it adds a tanginess and makes everything nice and creamy.
- Feta: The perfect salty cheese to add some extra flavor to your zucchini.
- Garlic: Everything tastes better with garlic!
- Fresh Mint: Mint is a classic Mediterranean herb that pairs wonderfully with zucchini.
- Lemon: Lemon adds a touch of acidity to take the flavor profile up a notch.
- Salt & Pepper: A little salt and pepper bring all the other flavors to life.
Finish It Off with Toppings
- Crumbled feta– for that creamy, salty extra.
- Fresh mint– the fresh, floral flavor adds something special.
- Crushed pistachios — adds a nice crunch!
- Sumac — a Middle Eastern spice that is sharp and tart with a sprinkle of floral sweetness.
Substitutions
Zucchini is a versatile vegetable that tastes excellent with a variety of different flavors. If you’d like to put your own spin on this Thomas Keller zucchini recipe, here are some ideas for inspiration:
Sauce: Go for the original Thomas Keller sauce vierge, made of tomato concasse, champagne vinegar, shallots, olive oil, salt, and parsley. Or make an Italian gremolata sauce!
Cheese: Instead of crumbled feta, sprinkle the top of your roasted zucchini with some goat cheese.
Herbs: Not a fan of mint? Try using other fresh herbs like thyme, oregano, or rosemary.
Toppings: Some homemade breadcrumbs would taste amazing with this zucchini. It’ll add buttery flavor and a nice crunchy texture.
Oil: I used avocado oil, but you can also use extra virgin olive oil if that’s what you have.
How to Make Thomas Keller Zucchini
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – PREP
Preheat the oven to 450°F. Grab your zucchini, wash them well, and cut in half. Then score the zucchini pieces diagonally in a crosshatch pattern with a sharp knife. Be careful!
STEP 2 – DRAIN
Next, lay out the zucchini on a plate and sprinkle with salt. Let them sit for 20-30 mins. When done, use paper towels to dab down the zucchini so you can remove the excess moisture.
STEP 3 – COOK
In a cast iron or large pan set over medium heat, add the avocado oil and cook with the scored side of the zucchini facing down for 5-6 minutes.
Then place on a baking sheet in the oven, cut side down, at 450°F for 5 more minutes. Remove, flip, and put back in the oven for another 5 minutes.
STEP 4 – SEASON
When done cooking, remove your zucchini from the oven. Sprinkle with salt and enjoy as is, or you can level it up with the sauce and toppings.
STEP 5 – MAKE SAUCE
Place all the ingredients for the sauce into a food processor. Mix everything together until nice and smooth.
STEP 6 – ASSEMBLE
Add the sauce to the bottom of the plate and top it with the zucchini. Then top the zucchini with crumbled feta, fresh mint, crushed pistachios, lemon zest, and sumac. You can also serve the sauce in a small bowl on the side. ENJOY!
FAQ
What are the health benefits of Thomas Keller zucchini?
This zucchini doesn’t just taste good, but it’s also packed with nutrients like vitamins A and B6, folate, and multiple antioxidants such as lutein and zeaxanthin. It’s also low in calories, fat, and sugar, making it an ideal vegetable for healthy eating.
How do you cook zucchini so it doesn’t get soggy?
The key to the perfect cooked zucchini is to slice and salt it before cooking it. This will help draw out the water inside the zucchini while also providing it with seasoning for a better taste.
To do this, sprinkle a bit of kosher salt on your zucchini and allow it to sit for 20-30 minutes. Pat it dry with a paper towel, and you’re ready to cook!
What does scoring the zucchini do?
Scoring not only helps the zucchini release excess moisture but also allows all the yummy flavors to seep into the zucchini as it cooks. The more surface area, the better!
Storage
Once cooled completely, store your Thomas Keller zucchini in an airtight container in the fridge for up to 4 days.
To reheat, place your zucchini in a single layer on a lightly oiled baking sheet. Bake in the oven at 400°F until hot. Be careful not to overbake, as the zucchini will become soggy.
More REcipes You’ll Love
- Cheese Stuffed Peppers
- Keto Brussels Sprouts
- Mediterranean Cucumber Salad (Salad Shirazi)
- Cauliflower Tabbouleh
- Low-Carb Bell Pepper Sandwich
Thomas Keller Zucchini
Perfectly seasoned, roasted, and topped with a creamy garlic, feta and mint sauce, this is an extra flavorful spin on the viral Thomas Keller zucchini recipe!
Ingredients
- 2 medium zucchini
- salt, to taste
- 1/4 cup avocado oil
- 3 heaping tablespoons plain Greek yogurt
- 1 ounce feta cheese
- 1 garlic clove
- 1 large handful fresh mint
- zest of 1 lemon
- juice of 1/2 lemon
- freshly-ground pepper, to taste
- garnishes: crumbled feta, fresh mint leaves, lemon zest and sumac
Instructions
- Preheat the oven to 450°F.
- Cut the zucchini in half lengthwise, then score them diagonally in a crosshatch pattern.
- Set the zucchini on a plate and sprinkle with salt. Let them sit for 20-30 minutes (this helps remove excess moisture).
- Use a paper towel to dab the moisture from the zucchini.
- Heat a large cast iron skillet or stainless steel pan (make sure it's oven-safe) over medium heat. Add the avocado oil and cook the zucchini face down for 5-6 minutes, then transfer it to the oven and let it roast for 5 more minutes.
- Flip the zucchini and let it roast another 5 minutes. Remove.
- To make the sauce, add the Greek yogurt, feta cheese, garlic, fresh mint, lemon juice and zest, plus a pinch of salt and pepper to a small food processor. Process the sauce until smooth.
- Add the sauce to the bottom of your serving plate/s, add the roasted zucchini on top, then top the zucchini with more crumbled feta, fresh mint, crushed pistachios, lemon zest and sumac.
Notes
Once cooled completely, store your Thomas Keller zucchini in an airtight container in the fridge for up to 4 days.
To reheat, place your zucchini in a single layer on a lightly oiled baking sheet. Bake in the oven at 400°F until hot. Be careful not to over bake, as the zucchini will become soggy.
