{"id":1903499,"date":"2023-07-26T13:31:38","date_gmt":"2023-07-26T18:31:38","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1903499"},"modified":"2023-07-26T13:31:38","modified_gmt":"2023-07-26T18:31:38","slug":"thomas-keller-zucchini","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/thomas-keller-zucchini\/","title":{"rendered":"We Tried The Thomas Keller Zucchini and Now We Want to Pair It with Everything"},"content":{"rendered":"When gardens and produce stands are overflowing with zucchini, you'll need all the recipe ideas<\/a> you can find to use them up. After trying the Thomas Keller zucchini method, it's now my go-to method for preparing zucchini sides for everything from grilled chicken to summery pasta dishes.\r\n

Keep these oven-ready recipes <\/a>handy to enjoy all your zucchini<\/p>\r\n\r\n

What Makes This Zucchini Special?<\/h2>\r\nBecause zucchini<\/a> has such a high water content, preparing it can be tricky: all that water is released during cooking, and the veggie is left limp and mushy. Chef Thomas Keller's approach solves this problem with a heavy layer of salt; it draws out excess moisture from the sliced zucchini halves while also adding lots of flavor. The veggies are then seared and roasted until very tender\u2014but because the extra water has been removed, the zucchini holds its shape and has a more appealing texture.\r\n\r\nKeller pairs his roasted zucchini with a flavorful, French Vierge Sauce, a fresh condiment made with diced tomatoes, herbs, olive oil and white wine vinegar that comes together in minutes.\r\n

Try roasted zucchini with more homemade sauces<\/a> like these<\/p>\r\n\r\n

How To Make Thomas Keller Zucchini<\/h2>\r\n\"ingredients\r\n\r\nThis recipe makes six zucchini halves that will serve 4 to 6 people. The zucchini need 30 minutes to drain before they're cooked.\r\n

Ingredients<\/h3>\r\nFor the Vierge Sauce:<\/strong>\r\n