Roasted Zucchini with Pistachio & Goat Cheese

I want to personally thank Chef Thomas Keller for this incredible back to basics recipe. His roasted zucchini recipe became very popular on social media and I made my own easier twist on his recipe. Since this is a "back to basics" recipe, I wanted to ensure this was a simplified version of his recipe.

The way the zucchini is prepared makes eating the zucchini so much more enjoyable and I'm so excited for you guys to try it out. All you need to make this recipe is zucchini, goat cheese, fresh parsley, pistachios, and avocado oil! This recipe is the perfect mix of crunch, creamy, and light.

You can make these as an appetizer for guests coming over or prepare it as a side vegetable source for dinner - paired with protein and carbs. When I enjoyed these I paired it with some lemon garlic chicken breast and rice, and it was delightful. I'd like to note that if you are dairy free or want to enjoy the zucchini on their own without the toppings, you can do that! I would add more seasonings to the zucchini like garlic powder and sumac if you'd like.

No matter how you enjoy it, you are going to love it. Let's get to the recipe!

Yields: 1-2

Prep time: 20 minutes

Total time: 35 minutes

This recipe is gluten free and vegetarian.

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Ingredients:

2 zucchini

Goat cheese

Fresh parsley, finely diced to garnish

Crushed pistachios to garnish

Avocado oil

Salt

Black pepper (optional)

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Instructions

1. First, preheat your oven to 450. Grab your 2 zucchini and wash them. Then, slice them vertically in halves. Next, you have to be very careful when it comes to scoring the zucchini. You're going to score each zucchini diagonally as shown in the picture on the left. Repeat twice so it will look like mini cubes on the zucchini.

2. Place them onto a clean surface and salt them very well. After 20 minutes, pat the zucchini dry with a towel/paper towel to remove the excess moisture.

3. Now, grab a cast iron skillet or a stainless steel pan. Add ¼ cup of avocado oil on high heat (this oil will be better for high heat) and cook the zucchini face down for 5 minutes.

4. Then, gently place the skillet into the oven for 5 more minutes face down.

5. Again, gently remove the skillet and place it back onto the stove top to flip them face up. Then put them back into the oven for 5 more minutes.

6. Once they are done, remove the zucchini from the skillet onto a serving plate.

7. Sprinkle with salt to your liking and season with black pepper if you like. Have your crushed pistachios, goat cheese, and fresh parsley ready. Garnish the zucchini with these three ingredients to your liking.

8. Enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD