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What makes this roasted zucchini different?
The method uses two kinds of heat in sequence: a stovetop sear to brown the cut sides, followed by oven roasting in the same skillet. Quinn’s article describes the result as tender and creamy. The key detail is to leave the zucchini cut-side down through both stages rather than flipping it before it goes into the oven.
Quinn’s version is adapted from Keller’s approach, but it is deliberately pared back. The recipe does not require the suggested garlic, herbs or vierge sauce, and chili crisp is offered as an optional topping. In the article, Quinn describes eating the zucchini with different toppings and accompaniments over six days.
Ingredients and equipment
- 2 or 3 medium zucchini
- 1 teaspoon kosher salt
- 2 tablespoons neutral oil, such as canola, vegetable or avocado oil
- Chili crisp, optional, for serving
- A large oven-safe skillet that can go from the stovetop into a 450°F oven
How to make the zucchini
- Heat the oven. Set a rack in the center and preheat the oven to 450°F.
- Prepare and salt the zucchini. Halve each zucchini lengthwise and score the cut surface in a crosshatch. Sprinkle the cut sides with the salt and let them sit for 10 minutes.
- Remove surface moisture. Pat the cut sides as dry as possible. This is the step the article uses before browning the zucchini.
- Sear cut-side down. Heat the oil in a large oven-safe skillet over medium-high heat. When it ripples, arrange the zucchini cut-side down and brown for about 5 minutes.
- Roast without flipping. Transfer the skillet to the oven and roast for about 25 minutes, keeping the zucchini cut-side down. Use care when moving the hot skillet, and make sure its handle is oven-safe as well.
- Serve. Add chili crisp if you like, or serve the zucchini with another topping or accompaniment.
Why the skillet matters
The recipe moves directly from stovetop to oven, so use a large skillet rated for oven use at 450°F. No particular brand or material is specified. Check the manufacturer’s temperature rating for both the pan and its handle, and use an oven mitt when transferring it.
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What the source does—and does not—establish
The method and timings above are those reported in Myo Quinn’s Yahoo Lifestyle syndication of a Simply Recipes story published July 23, 2023; they are not presented here as independently tested results. Quinn’s article also says zucchini is “about 95% water,” but does not identify an underlying source for that figure, so it should be understood as a claim in that article rather than a separately verified statistic.
The article attributes this remark to Keller: “It’s a really simple preparation using a vegetable that’s readily available. You really can’t beat it.”
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