Summer side dish. Look for zucchinis that are firm, smooth and have a shiny skin. Avoid zucchinis with wrinkles and any blemishes.
Ingredients
2 zucchinis.
garlic.
2 anchovies in oil.
herbs, such as; parsley, thyme, dill, etc.
kosher salt.
neutral oil.
Equipment:
saute pan.
Yield:
2 roasted zucchinis
Execution:
cook.
Preheat your oven to 450°F.
Slice your zucchinis in half, then create a crosshatch pattern on the interior of each zucchini half.
Season the flesh with kosher salt and let sit at room temperature for about 5-10 minutes.
Apply a paper towel and dab off any moisture excreeted by the zucchini.
Heat a saute pan over medium-high heat and add enough oil to cover the bottom of the pan, (about 5-6 tbsp.)
Once the oil is shimmering and wisps of smoke start to appear, lay the cut side of the zucchin in the pan gently.
Let cook for about 5 minutes or until the zucchini is lightly caramelized., add garlic, anchovy and herbs of your choice at this stage.
Place the pan into the oven for 10-15 minutes of a pairing knife can penetrate the flesh of the zucchini with little to no resistance.
Remove from the pan and lightly press the flesh with paper towel to remove any excess oil.
Serve.