Thomas Keller Oven Roasted Zucchini • Hip Foodie Mom

Thomas Keller Oven Roasted Zucchini!!! If you haven’t tried this, stop what you are doing and try this today! It’s delicious and if you’re looking to add protein, try this with cottage cheese! 

One of the many things I love about social media are the food trends or foods that are going viral. Most recently, I tried this. and after seeing this video several times, I finally tried the Thomas Keller viral zucchini! 

Thomas Keller Oven Roasted Zucchini

I love that this recipe is all about the preparation and technique and that it doesn’t require many ingredients. With summer right around the corner, when zucchini is plentiful, now is the time to try this recipe so you can have this dish all summer long. 

Thomas roasts his zucchini in the oven for 25 to 30 minutes. I am a big texture person so I didn’t want to roast mine for that long. I did 10 minutes total, flipping them over halfway through. For me, I still very much enjoyed a creamy zucchini but still with some bite. You should read his recipe so as to get all of his tips! I could watch Chef Thomas Keller all day long. 

Life update: I feel great and I’m down 9 lbs. I’ve still been enjoying my intermittent fasting and macronutrient nutrition. I highly recommend checking this out if you’re interested.

Thomas Keller Oven Roasted Zucchini

This is Thomas’ recipe with a few changes that I made.

Prep Time20 minutes

Cook Time15 minutes

Total Time35 minutes

Course: Main or Side Dish

Cuisine: American

Keyword: Thomas Keller Oven Roasted Zucchini, thomas keller zucchini, zucchini

Author: Chef Thomas Keller


  • 3 zucchini
  • avocado oil or canola oil
  • kosher salt
  • cottage cheese
  • pistachios shelled and chopped
  • fresh parsley finely chopped
  • Maldon sea salt flakes optional


  • Preheat your oven to 450 degrees. Slice the zucchini lengthwise and, using a paring knife, score the flesh in a crosshatch pattern so that the salt can penetrate it. Sprinkle kosher salt over the scored side of the zucchini and leave the zucchini for about 10 to 15 minutes so that salt has time to draw out the moisture. Pat the zucchini dry.

  • Heat your oil (use just enough to coat the bottom of the pan) in a 12-inch (oven safe) fry pan until it’s shimmering and just beginning to smoke. Add the zucchini flesh side down in the oil, adjust the heat to allow the zucchini to sear and caramelize without burning.

  • Cook about 5 to 8 minutes, and immediately place the pan in a 450°F oven to roast for about 10 minutes, flipping the zucchini halfway through. If doing Chef Thomas Keller’s method: roast for 25–30 minutes or until the zucchini are completely soft (make sure to use an oven-safe pan to avoid transferring the zucchini to a separate baking sheet).

  • Transfer zucchini to paper towel–lined plate to blot excess oil. Arrange the zucchini on a serving platter and top with the cottage cheese, chopped pistachios, parsley and some Maldon sea salt flakes if desired. Enjoy!

Thomas Keller’s Recipe here.

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