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Poached Zucchini & Roasted Tomatoes

A masterclass in textural transformation. Thick cuts of zucchini are poached into soft, golden pillows and crowned with a deeply concentrated, blistered tomato, olive, and caper mixture.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Ingredients Method

Ingredients
  

The Roasted 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
  • 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.