Scored Zucchini with Marinated Tomatoes
Servings 4
Equipment
- Sharp Knife
- Large Cast-Iron Skillet (ovenproof)
Ingredients
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
Instructions
- 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.
- Prepare the zucchini by cutting them in half lengthwise using a sharp knife, 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 the 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 the halves 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.