Hello lovelies,
in August there are more zucchini in our kitchen than is sensible, and at some point nobody wants another gratin. That is when I make oven-roasted zucchini: halved lengthways, scored in a diamond pattern, seared in the cast iron pan and then finished at 230 C (450 F). It sounds far too simple for what it tastes like, because the cut face caramelizes deeply while everything inside turns soft and creamy.
The most important step happens before the oven is even on. The scored halves get salted, left for 10 to 15 minutes and then patted thoroughly dry. A surprising amount of water comes out, and that water is what decides between roasted flavour and steam. If you are looking for more ideas for the glut, my guide to storing, freezing and using up zucchini holds the rest of the summer solution.
My crispy zucchini fries from the oven work on exactly the same principle, with the salt doing the same preparatory job. For this recipe I like to use one green and one yellow zucchini, which simply looks better in the pan. Both roast at the same speed, so there is nothing to adjust.
The topping is deliberately raw and only gets made once the zucchini are already in the oven: diced tomatoes, finely chopped shallot, garlic, capers, basil, olive oil and a spoonful of balsamic vinegar. The acidity and the salty capers catch the sweetness of the roasted zucchini. Over that goes shaved Parmesan, which melts slightly on the hot vegetable, just as it does in my spaghetti alla Nerano with crispy zucchini.
This recipe is not the right home for the real giants from the garden, though, because they are too watery and too seedy. Those I slice into long ribbons instead and roll into my zucchini involtini with spinach and feta.
I hope this pan carries you through the weeks when the garden delivers more than anyone can eat. And when the grill is already lit, zucchini halloumi skewers with peach go onto the rack here on the very same evening.
