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Thomas Keller Grilled Zucchini


Thomas Keller's zucchini recipe with a bbq twist

Whether you’re making a vegetable as a side or as a main dish, vegetables don’t have to be boring. I’m making Thomas Keller’s now famous zucchini recipe, an easy pan-fried zucchini that is scored, seared and then finished in the oven. Of course, my version is made on the Alchemy grill and it is so easy and delicious. The Alchemy live-fire plancha helps the zucchini get the perfect golden sear, and then I'll move them over to the diamond-patterned grill where there is a lower temp, and cook the zucchini all the way through.


I paired my grilled zucchini with a grilled garlic and lemon yogurt. Don’t skip grilling your garlic on the plancha with some oil before, it will take some of the sharpness away. Once nicely grilled, finely chop the garlic up with olive oil. I squeezed fresh lemon juice over the chopped grilled garlic so the acid breaks it down slightly, then mixed it with Greek yogurt, sour cream, grated feta cheese, lemon zest, salt, pepper and Alchemy Anything Rub (coming soon). The garlicky yogurt is spread into a shallow bowl or platter and the grilled zucchini is laid on top. The plate is finished with a sprinkle of chopped cherry tomatoes and kalamata olives, crumbled feta, a drizzle of olive oil, salt and Alchemy Anything Rub. I also grilled up half a lemon to squeeze on top of the final dish. The creamy, garlicky yogurt paired with the salty feta and olives, fresh tomatoes and perfectly grilled zucchini make a vegetarian dish that will satisfy even the biggest meat-eaters. If you want to find out how to make my version of the Thomas Keller Zucchini, keep reading or jump to the full recipe.


half a zucchini being scored with a knife

Cut your zucchinis in half, lengthwise, and score the flesh with a sharp knife, making shallow cross-cuts.


zucchinis cut in half, face down on the Alchemy plancha

Add oil to the hot plancha and place the zucchinis flesh side down.


zucchinis face up on the diamond-patterned Alchemy grill

Allow to sear, flipping midway and moving onto the diamond-patterned grill to continue to cook through.


garlic being added to the Alchemy plancha to grill

Crush and peel your garlic and add to the hot plancha with oil. Cook until lightly brown and fragrant.


the grilled garlic being chopped up with olive oil

Remove from the grill and finely chop. Drizzle with olive oil and continue to chop until a paste forms.


the chopped garlic with olive oil in a bowl and fresh lemon juice is added

Add to a bowl. Squeeze the juice from half a lemon onto the garlic and mix


feta is being grated into a bowl with the grilled garlic, lemon juice, sour cream, and Greek yogurt

Add the Greek yogurt, sour cream and mix. Grate most of the feta into the bowl, reserving some extra for garnish. Add the zest from 1 lemon. Season with salt, pepper and Alchemy Anything Rub. Mix. Cut one lemon in half and place on the plancha to grill. Remove the zucchini from the plancha.


thinly slicing cherry tomatoes

Thinly slice the cherry tomatoes and chop the kalamata olives.


olive oil being drizzled onto the grilled zucchini that is on top of the garlic yogurt with chopped cherry tomatoes and kalamata olives

In a shallow bowl, spread the grilled garlic and lemon yogurt on the bottom. Place the zucchini slices on top and garnish with the chopped tomatoes and olives, crumbled feta, and a drizzle of olive oil.


the juice from a grilled lemon is being squeezed over the final zucchini dish

Finish it off by seasoning with salt, Alchemy Anything Rub and the juice from the grilled lemon.


And now for the full recipe...


Thomas Keller Grilled Zucchini

Serves 1- 2 people

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


Ingredients:

2 zucchinis

4 tbsp Greek yogurt

2 tbsp sour cream

6 cloves garlic

2 lemons

2 tbsp olive oil

4-5 grape tomatoes

2 tbsp kalamata olives, chopped

50g feta

Alchemy Anything Rub


How to Make Thomas Keller's Grilled Zucchini


Cut your zucchinis in half, lengthwise, and score the flesh with a sharp knife, making shallow cross-cuts. Add oil to the hot plancha and place the zucchinis flesh side down. Allow to sear, flipping midway and moving onto the diamond-patterned grill to continue to cook through.


Crush and peel your garlic and add to the hot plancha with oil. Cook until lightly brown and fragrant. Remove from the grill and finely chop. Drizzle with olive oil and continue to chop until a paste forms. Add to a bowl. Squeeze the juice from half a lemon onto the garlic and mix. Add the Greek yogurt, sour cream and mix. Grate most of the feta into the bowl, reserving some extra for garnish. Add the zest from 1 lemon. Season with salt, pepper and Alchemy Everything Rub. Mix.


Cut one lemon in half and place on the plancha to grill. Remove the zucchini from the plancha.


Thinly slice the cherry tomatoes and chop the kalamata olives. In a shallow bowl, spread the grilled garlic and lemon yogurt on the bottom. Place the zucchini slices on top and garnish with the chopped tomatoes and olives, crumbled feta, a drizzle of olive oil, salt, Alchemy Anything Rub and the grilled lemon.


Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.


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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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