Chef Thomas Keller's Oven-Roasted Zucchini Squash: Best Baked Zucchini

3 zucchini, green and/or Goldbar

6 to 8 ounces canola oil*

Vierge sauce

Kosher salt

Finishing salt

note: Chef Keller recommends that you use canola oil in this technique, as roasting requires high heat and canola has a high flash point and a neutral flavor.

Equipment

Cutting board

Chef’s knife

12-inch fry pan

Spatula

Paper towel-lined plate

subheading: For Vierge Sauce:

125 grams tomato concasse

15 grams champagne vinegar

5 grams shallots, minced

35 grams extra virgin olive oil

Kosher salt to taste

Pinch of parsley, minced

Directions at masterclass.com

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