Thomas Keller Zucchini with a Mediterranean Spin

20 mins
Serves 3
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Directions

  1. 1Grab a couple of good-looking zucchinis, cut them in half, then square them diagonally with a sharp knife.
  2. 2Grab a couple of good-looking zucchinis, cut them in half, then square them diagonally with a sharp knife.
  3. 3Grab a couple of good-looking zucchinis, cut them in half, then square them diagonally with a sharp knife.
  4. 4Sprinkle them with salt, then let them sit for about 20 minutes so that you can dab away that excess moisture.
  5. 5Sprinkle them with salt, then let them sit for about 20 minutes so that you can dab away that excess moisture.
  6. 6Sprinkle them with salt, then let them sit for about 20 minutes so that you can dab away that excess moisture.
  7. 7Add avocado oil to a pan, then cook them for about 6 minutes face down.
  8. 8Add avocado oil to a pan, then cook them for about 6 minutes face down.
  9. 9Add avocado oil to a pan, then cook them for about 6 minutes face down.
  10. 10Put them in the oven for 5 minutes, remove, flip and put them back in the oven for another 5 minutes face up.
  11. 11Put them in the oven for 5 minutes, remove, flip and put them back in the oven for another 5 minutes face up.
  12. 12Put them in the oven for 5 minutes, remove, flip and put them back in the oven for another 5 minutes face up.
  13. 13Meanwhile, prepare the garlicky feta base by mixing feta cheese, mint leaves, garlic, and lemon zest in a food processor.
  14. 14Meanwhile, prepare the garlicky feta base by mixing feta cheese, mint leaves, garlic, and lemon zest in a food processor.
  15. 15Meanwhile, prepare the garlicky feta base by mixing feta cheese, mint leaves, garlic, and lemon zest in a food processor.
  16. 16Serve the roasted zucchini with the feta base, crushed pistachios, fresh mint, and lemon zest.
  17. 17Serve the roasted zucchini with the feta base, crushed pistachios, fresh mint, and lemon zest.
  18. 18Serve the roasted zucchini with the feta base, crushed pistachios, fresh mint, and lemon zest.

Ingredients

  • 2 zucchini
  • 2 zucchini
  • 2 zucchini
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 tablespoons avocado oil
  • 2 tablespoons avocado oil
  • 2 tablespoons avocado oil
  • 4 ounces feta cheese
  • 4 ounces feta cheese
  • 4 ounces feta cheese
  • 1 handful mint leaves
  • 1 handful mint leaves
  • 1 handful mint leaves
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 handful pistachios
  • 1 handful pistachios
  • 1 handful pistachios
  • 1 lemon
  • 1 lemon
  • 1 lemon

Equipment

knifecast iron panovenfood processor