Poached Zucchini & Roasted Tomatoes

Zucchini so often disappoints — watery, rubbery, bland. This dish solves that with a technique most home cooks have never tried: poaching. Cooked slowly in water and oil until the liquid evaporates and the pieces sear in what's left, the zucchini turns meltingly soft and golden, nothing like the sad steamed version. Topped with jammy roasted tomatoes and briny accents, it becomes a side worth making for its own sake.

The Baking-Soda Poach

Here's the technique that transforms the zucchini. Lay the pieces in a skillet with olive oil, a splash of water, and a small pinch of baking soda, then cook, turning often, until the water fully evaporates and the zucchini becomes incredibly soft and golden brown. The baking soda gently helps break the vegetable down to that pillowy texture and encourages browning. The key is patience: let the water cook away completely before the zucchini sears, and you get silk instead of steam.

Roasting the Tomatoes

While the zucchini poaches, the tomatoes get their own treatment. Halved grape tomatoes roast at high heat with thinly sliced garlic and thyme until they burst and the garlic turns soft and golden — concentrating into sweet, jammy jewels. Tossed with chopped Kalamata olives and capers for a briny edge, they become the vivid, savory crown that goes over the mild, golden zucchini. A final scatter of toasted pine nuts and a grating of fresh lemon zest brighten the whole dish.

Jorj Morgan

Poached Zucchini & Roasted Tomatoes

Pillowy poached zucchini pieces are crowned with sweet, bursting roasted tomatoes, pungent olives, and briny capers, then finished with crunchy pine nuts and bright lemon zest. This vibrant dish offers a sophisticated, comforting taste of summer's bounty, echoing cherished traditions.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Side Dish

Ingredients Method

Ingredients

  

For the Tomatoes

• 2 pints grape tomatoes halved
• 8 large garlic cloves peeled and thinly sliced (about 3 tablespoons)
• Fresh thyme sprigs
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 2 tablespoons olive oil

For the Olive & Caper Add-ins

• ⅓ cup Kalamata olives pitted and chopped
• 2 tablespoons capers rinsed

The Poached Zucchini

• 2 large zucchini cut into 1-inch pieces (about 4 cups)
• 2 tablespoons olive oil
• ¼ cup water
• ⅛ teaspoon baking soda
• Kosher salt to taste

The Finish

• 1 2-ounce package pine nuts, toasted (about ½ cup)
• Zest of 1 medium lemon about 1 to 2 teaspoons

Method

 

Roast the Tomatoes

1. Preheat the oven to 400°F.
2. Place the halved grape tomatoes onto a large, rimmed baking sheet.
3. Scatter the thinly sliced garlic and fresh thyme sprigs evenly among the tomatoes.
4. Drizzle the mixture with 1 teaspoon of granulated sugar, kosher salt, coarse black pepper, and 2 tablespoons of olive oil.
5. Toss gently with your hands to ensure everything is evenly coated.
6. Roast in the oven until the tomatoes begin to burst and the garlic turns soft and deeply golden, about 20 minutes.
7. Remove the baking sheet from the oven.
8. Discard the woody thyme stems, then gently toss the roasted tomatoes with the chopped Kalamata olives and rinsed capers.
9. Set the tomato mixture aside.

Poach the Zucchini

1. Heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium heat.
2. Place the 1-inch zucchini pieces into the skillet in a single, even layer.
3. Season lightly with kosher salt.
4. Carefully pour in ¼ cup of water and add the ⅛ teaspoon of baking soda.
5. Cook the zucchini, turning the pieces often, until the water completely evaporates and the zucchini becomes incredibly soft and golden brown, about 15 to 20 minutes. (Be patient; allowing the water to evaporate before the zucchini sears is critical to achieving the pillowy texture).

Assemble and Bake

1. Transfer the golden, poached zucchini pieces to a baking pan or an oven-safe serving dish.
2. Spoon a generous amount of the reserved roasted tomato, olive, and caper mixture directly over each piece of zucchini.
3. Sprinkle the toasted pine nuts evenly over the top of the dish.
4. Return the pan to the 400°F oven and bake until the entire dish is heated through and bubbling slightly, about 10 minutes.
5. Remove from the oven, grate the fresh lemon zest over the top, and serve warm.