Roasted Zucchini

Roasted zucchini (serves 2 to 3)

Taken and summarised from Thomas Keller's Masterclass. My pan wasn't large enough to fry the zucchini in its full length, so I had to cut it to smaller pieces.

This turned out amazing - wonderfully creamy and way better than how I have been preparing zucchini previously. 

Ingredients:

2 zucchini

Salt

Garlic (optional)

Herbs (optional)

Instructions:

1) Cut the zucchini length-wise and score it.

2) Add a light coating of salt on the zucchini and let it rest for 15 to 20 minutes. This will help remove some of the moisture from the zucchini, which will help in the cooking and caramelisation process.

3) Use some kitchen towels to absorb more of the moisture.

4) Add a layer of oil to a pan. Once it is hot, add the zucchini in, skin-side upwards. Cook it for around 5 minutes; the zucchini should be brown and caramelised by then.

5) Flip the zucchini. Add some herbs or garlic to the pan now if you wish, then put the pan into the oven at 230 degrees Celcius for 25 to 30 minutes.

6) Place the zucchini on some kitchen towels to absorb the excess oil, then plate it. Add some finishing salt, and serve.