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Roasting: Zucchini

Thomas Keller

Lesson time 10:10 min

Learn how to enhance the flavor of a typical summer vegetable with this technique.

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.

Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

The biggest thing I got out of this class is probably the space it made in my busy life to stop and fall in love with food.

Apple pie is different than I am used to. Will give it a try and see.

I have been cooking for many, many years. I am self taught and have only cooked for friends and family. This class has given me the technique and insight to take nurturing my friends and family to the next level; adding a sense of "refinement" to the food that I put on the table. Thank you.

Chef Keller: Your use of food, cooking and technique as a metaphor for how to live, how to treat people and how to approach life was truly inspiring. Your parting words put a giant bow on the gift you have given to everyone who approaches their lives and careers in this fashion. Bravo.


Patricia B.

Hello Chef Keller, Not sure if you read these communications or if they are passed along. I know you are a busy chef. But the number one reason I signed up for MasterClass is to be educated by you. I love your teaching methods and passion for your art. EXCEPTIONALLY INSPIRING! My passion is cooking and baking, and I have done well on the personal side of competing at local and some national brand contests. But I always wanted to go to culinary school, but didn’t have the time or funds for it as I had to put the needs of family first. Signing up for MasterClass and learning from you, gives me a foundation. It was a gift that I gave myself. Learning so much from your sessions and I am truly grateful. So may techniques that you share and I agree that quality and practice, practice, practice are essential. Respectfully, Patricia

Heather S.

I loved this lesson, because it showed me how elevated and delicious zucchini can be. I have a new-found love of cooked zucchini now. I made a meat sauce to serve with it, and a combination Sauce Vierge and Pomodoro to serve over it. It was a hit! Thank you, Chef Keller!

A fellow student

My zucchini turned out very soggy. What did I do wrong? I could barely transfer them from the pan to the plate because they fell apart like they had disintegrated. Did anyone else have this outcome? They were nice and brown. Maybe it was too much oil or too much moisture? I let them sit out 15 minutes after scoring but prior to cooking because they were releasing a lot of water and I wiped all that off. If anyone has any tips, I would appreciate it. I'd like to try again.

Lisa O.

Loved this technique. No tomatoes so topped mine with the roasted garlic, toasted bread crumbs and mint. Delicious!

A fellow student

I think I over caramelized before roasting the zucchinis, but it was delicious! loved this technique, can't wait to use again. The sauce vierge would go with a lot of things

Markus D.

Absolutely fantastic! I just made this recipe and it tasted amazing. Such a soft, creamy and partly almost crunchy Zucchini. The tomato concassé is a perfect companion. This will become one of my favorites.


I made this for as an entree for Mum's birthday dinner on the weekend, and it was absolutely devoured by my family. Really enjoyed exploring a new way of cooking with zucchini.

A fellow student

We absolutely loved the result. My 10 y.o. son had an absolute success cooking this dish! He decided to add a little bit of feta cheese on top for color and taste.

Matteo A.

Awesome! I made this with Pasta. I tossed out excessive oil from the pan and used the oil from the tomatoes for the pasta. I Just tossed it a couple of times. Very delicious!

Bernardo M.

One of the first recipe tries. Successfully achieved amazing flavor and had a lot of fun preparing it! Thank you Chef Keller!