Scored Zucchini with Marinated Tomatoes

This easy recipe for scored zucchini with marinated tomatoes creates meltingly tender zucchini that is custardy and delicious with a pop of freshness from the tomatoes and crispy capers.

I’ve seen many versions of this viral Thomas Keller zucchini recipe on social media lately, and couldn’t wait to make it. Scoring the zucchini helps it cook evenly and creates nice caramelization, and topping it with the marinated tomatoes made it extra special. This was a fun, tasty zucchini recipe that was devoured quickly and paired nicely with some leftover Boursin potatoes and some Italian meatballs.

Scored Zucchini with Marinated Tomatoes

Marinated Tomatoes:

• 2 tbsp olive oil or vegetable oil
• 2 tbsp white balsamic vinegar
• 2 tsp shallot, finely minced
• 1 clove of garlic, finely grated
• 1 tsp fresh parsley, finely chopped
• Pinch of sugar
• Sea salt and freshly cracked black pepper, to taste
• 1½ cups of cherry tomatoes or grape tomatoes, diced, excess seeds removed

Zucchini:

• 2 zucchini, ends trimmed and sliced in half lengthwise
• Sea salt, to taste
• 2 tbsp avocado oil, for cooking
• 3 tbsp capers, drained and dried well on a tea towel

Serving:

• Fresh basil leaves, garnish
• Fresh parmesan, on the side

How to Make Scored Zucchini with Marinated Tomatoes:

Marinate the tomatoes by whisking the olive oil, white balsamic vinegar, shallot, garlic, parsley, sugar, sea salt, and freshly cracked black pepper to taste in a small bowl.  Fold in the tomatoes and stir until evenly coated. Set aside to let flavors mingle, and stir every once in a while.

Slice the zucchini in half lengthwise, then score the flesh side in a cross-hatch pattern, ⅛” to ¼” deep.

Salt the zucchini halves by seasoning the flesh sides liberally with salt. Let zucchini rest, flesh side down on a tea towel or a few paper towels for 10-15 minutes to draw out its moisture.

Pat the zucchinis very dry with a fresh towel or paper towel.

Preheat the oven to 425 degrees.

Cook the zucchini by heating the avocado oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, place zucchini halves cut-side down in the skillet and sear until golden brown and beautifully caramelized, 4-5 minutes total.  Side Note: Adjust the heat if they are browning too fast.

Flip the zucchini halves over and sprinkle the dried capers around the zucchini.

Roast the zucchini by transferring the ovenproof cast-iron skillet to the oven to roast until the zucchini is softened, about 15-20 minutes.

Place the zucchini on a towel to remove excess grease, then place on a serving plate.

To serve, spoon the marinated tomatoes over the zucchini, along with the crispy capers. Top with the fresh basil leaves and serve. Enjoy.