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Stunning plated serving of Poached Zucchini & Roasted Tomatoes, a chef-tested recipe by Chef Jorj Morgan.
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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Method

Ingredients
  

For the Tomatoes
  • 2 pints grape tomatoes, halved, about 4 cups
  • 8 large garlic cloves, peeled and thinly sliced, about ¼ cup
  • fresh thyme sprigs
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 2 tablespoons olive oil, plus 2 more for zucchini
For the Olive & Caper Add-ins
  • ⅓ cup kalamata olives, pitted and chopped
  • 2 tablespoons capers, rinsed
The Poached Zucchini
  • 2 large zucchinis, cut into 1-inch rounds, about 4 cups
  • ¼ cup water
  • ⅛ teaspoon baking soda
The Finish
  • 1 (2-ounce) package pine nuts, toasted, about ½ cup
  • zest of 1 medium lemon, about 2 tablespoons

Method
 

Roast the Tomatoes
  1. Preheat the oven to 350°.
  2. Add the tomatoes to a baking sheet.
  3. Toss the garlic and thyme sprigs around the tomatoes.
  4. Drizzle with sugar, salt, pepper, and 2 tablespoons olive oil.
  5. Toss gently.
  6. Roast until the tomatoes begin to burst and the garlic is soft and golden, about 20 minutes.
  7. Remove from the oven and toss with the olives and capers.
  8. Set aside.
Poach the Zucchini
  1. Heat the remaining 2 tablespoons olive oil in a skillet over medium heat.
  2. Place the zucchini into the skillet in a single layer.
  3. Season with salt.
  4. Add ¼ cup water and a pinch of baking soda.
  5. Cook, turning often, until the water evaporates and the zucchini is just soft and golden, about 15 to 20 minutes. Be patient; this step is worth the effort. The zucchini will look like little pillows!
Assemble and Bake
  1. Transfer the zucchini to a baking dish.
  2. Cover each piece with a spoonful of the tomato mixture.
  3. Sprinkle with pine nuts.
  4. Bake until the dish is warmed through, about 10 minutes.
  5. Grate the lemon zest overtop and serve warm.