Simple Scored, Pan Seared, and Roasted Zucchini Halves Recipe - Ea tSimple Food .com
Recipe: https://eatsimplefood.com/simple-scor...
This easy and simple scored zucchini halves recipe is pan seared on the stovetop for ~ 5 minutes and then transferred to the oven to roast at 450F.
Optional feta cheese can be added, but scored zucchini halves are perfect baked with just olive oil, salt, and pepper.
Cast Iron Seared and Baked Zucchini Halves
Cook this simple roasted zucchini halves recipe in a cast iron skillet. Cast iron holds heat really well and evenly and also transfers from the stovetop to a hot oven to finish baking at a high heat of 450F.
Don't have cast iron or maybe it's too heavy? Cool, use any skillet that can go from the stovetop to a high heat oven.
For example, most nonstick skillets can not handle oven temperatures above 375F.
Scoring Zucchini Halves Before Searing
Thomas Keller's viral recipe had me wondering why I never scored the zucchini halves before.
Scoring it is such a beautiful way to present food, especially zucchini halves. Pick firm small to medium sized zucchini. These zucchini sizes generally have fewer seeds (thus less water).
Run the tip of a knife along the top of the zucchini halves but don't go all the way through the zucchini, just scratch the surface. Score around to ⅛th of an inch through.
Scoring zucchini halves allows for flavor to soak in if you have a sauce.
Lastly, scoring zucchini makes the exterior crispy and caramelized while leaving the inside tender.
Hear Me Out About Not Salting Zucchini
I rarely salt small to medium sized zucchini that I'm cooking at high heat. These zucchini sizes generally have fewer seeds (thus less water).
Additionally, blotting zucchini with paper towels takes time. I also don't believe it's as effective when you're searing or baking at high heat for a shorter amount of time.
Salt brings out the water, yes, it's true. But, I like to cut the zucchini halves and immediately throw them in the hot pan while the zucchini is still dry.
Albeit there is a sticky surface on the cut side of the zucchini. Once the zucchini hits the high heat, that sears right off.
Also, when zucchini or other vegetables are salted they need to be rinsed to get the salt off. Starting off with wet zucchini insides that have been paper dried (lazily in my case) is not worth the effort or effect.
Now, I have never tasted Thomas Keller zucchini halves, maybe some day, sigh. And I have a right to change my mind, but for right now this is what I'm doing and have always done to the delight of many happy eaters.
Additions to Scored Pan Seared Zucchini Halves:
This is a basic and simple scored, seared, and baked zucchini recipe, especially if not adding optional cheeses.
Think about using this method but adding some of the following ingredients and making the recipe your own!
bread crumbs
Parmesan cheese
Feta cheese
Basil Pesto
Lemon and Olives
miso glaze
honey glaze
fresh or dried Herbs
Nuts such as pine nuts, walnuts, pecans, slivered almonds
Seeds like toasted sesame seeds, sunflower seeds, or pumpkin seeds.
Ingredients:
• 3 small - medium zucchini, halved and scored
• vegetable oil
• salt
• black pepper
• feta cheese - optional
Directions:
• Preheat oven to 450F
• Bring an oven safe pan to medium high heat.
• Add enough vegetable oil to lightly coat the pan.
• When hot, add scored zucchini halves, flesh (flat) side down
• Sear for 5-7 minutes on first side or until browned.
• Flip zucchini and immediately place in oven.
• Add optional feta cheese if desired.
• Bake scored zucchini for 8-10 minutes or until desired tenderness.
• Broil (optional) last 2-3 minutes if you want the zucchini browner.
• Add salt and pepper to taste.
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