I Tried the Recipe for Thomas Keller’s Viral Zucchini, and It’s the Perfect Side Dish (2024)

FAQs

What to pair with Thomas Keller zucchini? ›

Keller pairs his roasted zucchini with a flavorful, French Vierge Sauce, a fresh condiment made with diced tomatoes, herbs, olive oil and white wine vinegar that comes together in minutes.

Salting and draining ensures the zucchini doesn't turn into a soggy mess while frying. This method also works for roasted zucchini, grilled zucchini, or baked zucchini if you're looking to remove as much water as possible.

Zucchini gets soggy when it's overcooked. Zucchini contains a lot of water, which is trapped in little cells within its flesh.

In this delicious (and vegan) side dish, Chef Keller roasts zucchini and accompanies the vegetable with an easy recipe for a tangy and savory vierge sauce. You'll know this dish is done when the zucchini are completely tender, rather than when your oven timer goes off.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting. This moisture (and excess salt) is patted off with a paper towel before cooking. Added benefit: the salt works its way into the scores of the flesh and seasons the zucchini all the way to the center.

By sprinkling the cut vegetable with salt and letting it stand in a colander over the sink, water will drip out, leaving behind a firmer vegetable. The zucchini can then be more easily sauteed or roasted to bring out its natural sugars and, hence, flavor.

Blossom End Rot

It's occurs due to the plants inability to get calcium. This can be caused by a few things: Watering inconsistency (the most likely cause especially if you've had a lot of rain) Soil PH is either too high or too low (do a PH test to check)

Skinning and Cubing. Many of the nutrients in zucchini are located in the skin, so hang on to that valuable resource. To make dehydrated meals with varied texture and color, zucchini skins can be cut off and the inside of the zucchini cut into ½-inch cubes.

Once the zucchini is caramelizing, you'll continue to cook it until it's until tender all the way through—a paring knife or a fork should slip in without much resistance—but not yet mushy.

How do you cook zucchini without getting soggy Reddit? ›

Cutting them in half moons or full moons, giving them plenty of space apart, roasting them on the top or bottom rack, roasting for 8 minutes and then broiling, salting them an hour before roasting to draw out moisture and drying them off.

Mold - Maybe the most obvious sign that fresh produce has gone bad. If you see mold on your zucchini, it's time to toss it out. Soft spots - When inspecting whole zucchini, if you find any soft spots that easily indent or feel squishy, this is a sign that it has begun to rot inside.

Cucumbers and pumpkins should not be planted next to zucchinis as they belong to the same family (Cucurbitaceae) and therefore attract similar pests and diseases. These can spread more easily when related plants are planted close together. Lovage and Jerusalem artichokes are also unfavorable neighbors for zucchini.

Here's how to grate a zucchini: Cut off the ends of the zucchini and rub it against the shredder side of a box grater to make a pile of squash that's perfectly sized for baking zucchini bread. You can also use the shredder blade in your food processor to quickly shred zucchini.

Certainly I know you can eat the skin on summer squashes, like zucchini, pattypan and yellow summer squash. With their thin skin and watery flesh, leaving the skins on helps give summer squash a pleasantly chewy texture.

While it's commonly served cooked, many people enjoy eating zucchini raw too, as it works great in salads, with dips, as a wrap, or even spiralized to make low-carb noodles.