| 3 zucchini, green and/or Goldbar | |
| 170g - 220g plant-based oil | |
| ** For vierge sauce ** | |
| 125g tomato concasse | |
| 15g champagne vinegar | |
| 5g shallots, minced | |
| 35g extra virgin olive oil | |
| Pinch of parsley, minced |
| 1. | ** For the pan-roasted zucchini ** |
| 2. | Halve the zucchini lengthwise and score the flesh in a crosshatch pattern so that the salt can penetrate it. “Rain” or “snow” salt onto the scored side of the zucchini from a height that allows it to evenly distribute. |
| 3. | Leave the zucchini for 10–15 minutes so that salt has time to draw out moisture, which will help maintain the density of the vegetable as it cooks. Pat the zucchini dry. |
| 4. | Heat canola oil (use just enough to coat the bottom of the pan) in a 12-inch 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. |
| 5. | Cook about 5 minutes, then add herbs or garlic and immediately place the pan in a 450°F oven to roast for 25–30 minutes or until the zucchini are completely soft. |
| 6. | Transfer zucchini to paper towel–lined plate to blot excess oil. Arrange the zucchini on a serving platter. Then spoon the vierge sauce over the top, following by a sprinkling of finishing salt. |
| 7. | ** For the vierge sauce ** |
| 8. | While the zucchini is roasting, gently combine all the ingredients in a mixing bowl, and allow the flavors to blend together. |