Sautéed Zucchini - Thomas Keller

Ingredientes

PILLOWY MEDITERRANEAN ZUCCHINI

If you haven’t tried my spin on the Thomas Keller zucchini, you’ve gotta get it on your list!

These are just as delicious without the topping, but the flavor and texture is so much better when you add the feta, crushed pistachios, fresh mint, lemon zest, and sumac.

These are SO easy to make and so delicious.

Here is how I made them:

1.Preheat oven to 450F. Grab 2 medium sized zucchini, wash well, cut in half, then score them diagnoally with a sharp knife. Be careful

2.Lay out the zucchini on a plate and sprinkle salt over them. Let them sit for 20-30 mins so you can remove the excess moisture with paper towel. Use a paper towel to dab down the zuchini.

3.Grab a cast iron or stainless steel pan. Add about 1/4 cup avocado oil, and cook the zucchini face down for 5-6 minutes. Then place in the oven at 450F for 5 more minutes face down, remove, flip, and put back in the oven for another 5 minutes.

4.Remove from the oven, sprinkle with salt, and enjoy as is, or you can level it up.

5.I made a simple garlicky feta & mint sauce by processing 3 heaping tablespoons plain Greek yogurt, 1 ounce feta, 1 small garlic clove, large handful of fresh mint, zest of 1 lemon, juice of half a lemon, a pinch of salt, and fresh pepper.

6.Add sauce to the bottom of a plate, the zucchini, then top zucchini with crumbled feta, fresh mint, crushed pistachios, lemon zest, & sumac.

ENJOY!