Oven-Roasted Zucchini with Tomato Topping

Prep 20 min·Cook 35 min·Total 55 min·2 servings·VEGETARIAN·510 kcal

Roasted zucchini halves in a cast iron pan with tomato caper topping, Parmesan and basil

Ingredients

For the roasted zucchini

2-3 medium zucchini (about 600 gr (21 oz.), ideally mixed green and yellow)
1 tsp salt (for drawing out the water)
2 garlic cloves
3-4 Tbsp olive oil
fresh herbs (thyme, basil, rosemary)
salt and pepper (to taste)

For the tomato topping

2-3 tomatoes
1 shallot
1-2 garlic cloves
1-2 Tbsp capers
1 handful fresh basil
2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and pepper (to taste)
Parmesan (for shaving)

Equipment: Ovenproof cast iron pan, Sharp knife, Kitchen paper, Bowl

Instructions

Draw the water out of the zucchini

1.Wash the zucchini and halve them lengthways.
2.Score the cut faces in a diamond pattern with a sharp knife, without cutting through the skin.
3.Sprinkle the cut side with salt and leave the zucchini for 10 to 15 minutes so they draw water.
4.Then pat the zucchini thoroughly dry with kitchen paper.

Sear and roast

1.Preheat the oven to 230 C (450 F), conventional heat.
2.Heat the olive oil in an ovenproof pan, ideally a cast iron one.
3.Lay the zucchini in cut side down and sear them over high heat for around 5 minutes, without letting them burn.
4.Turn the zucchini, add the crushed garlic cloves and the fresh herbs, and move the pan straight into the preheated oven.
5.Roast the zucchini for 25 to 30 minutes, until they are soft and the cut faces are deeply caramelized.

Make the topping

1.While the zucchini are in the oven, wash the tomatoes and cut them into small dice.
2.Peel the shallot and garlic and chop or press them finely.
3.Chop the basil and combine everything with the capers, olive oil and balsamic vinegar in a bowl.
4.Season with salt and pepper and let the topping stand briefly.

Serve

1.Take the roasted zucchini out of the oven and blot off any excess oil if needed.
2.Spoon the tomato topping over them and scatter with shaved Parmesan and fresh basil.
3.Serve immediately, ideally with a piece of baguette alongside.

Notes

Tip from my kitchen: the scoring is more than decoration. The diamonds enlarge the surface, the salt reaches deeper in, and in the oven the cut face caramelizes far more evenly. Cut only to just short of the skin, otherwise the halves fall apart. The pan has to be properly hot when you sear, otherwise the zucchini draws water instead of colour. I always make the topping once the zucchini are already in the oven, because raw tomatoes with salt release juice very quickly and then taste watery. And leave the pan juices and oil where they are, because together with bread that is the best part of the whole dish.

Nutrition per serving: 510 kcal · 11 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook