From Thomas Keller's MasterClass

Roasting: Zucchini

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

Topics include: Pan Roasted Zucchini


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

Topics include: Pan Roasted Zucchini

Thomas Keller

Teaches Cooking Techniques

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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.

This has been the best Masterclass so far by a good margin. Chef Keller conveyed great cooking techniques as well as important life techniques usefully employed in the kitchen. I really enjoyed the class and learned a lot. Thank you Chef.

Really appreciated this. I learned a lot from this class, and I look forward to sharing these skills with the people around me. Thanks TK.

Mr. Keller is so thoughtful about each step in preparing food. Though, moving quickly when needed, he never seems hurried or rushed. I appreciated each and every lesson. Thank you.

Interesting .....hope we are going to carmelize also.


Lindy T.

Absolutely delicious, and definitely a keeper. My husband loved the zucchini prepared like this so much that he even ate the stems without realizing. I hate fresh parsley, so I used fresh basil in the vierge really does scream summer! I can see that pairing so well with fish, chicken, and lots of other veggies.

A fellow student

Is it me or the zucchini teleport themselves from the bottom to the top floor of the oven ... ;-)

Lauren J.

I regularly pan roast zucchini in our house, cover it in garlic and italian herbs (clearly I'm an amateur). I'll try scoring an salting next time. Yum!

A fellow student

Great lesson, really enjoyed the Zucchini this way. Followed the Tomato recipient and adding the sauce Vierge was fantastic. I will do this again. As a side note we started our meal today with oysters, we used some to the clear tomato juice with olive oil to accompany and it was stunning. Inspired by this we made the dressing for the salad with olive oil, honey, lemon, S&P & some of the tomato juice again worked really well. Meat is 60 day dry aged rib eye. A great lunch!

Joyce Kidd

I've roasted zucchini before, but never scored it or heated it in oil first. Will definitely try this technique. Great lesson.

Felix N.

I just really, really wish he would use (or at least show as an overlay during video-processing) degree celsius for his temperature settings. Speaking of using Grams but not using Celsius is inconsistent. No other country uses Fahrenheit!


I've tried this recipe twice and loved it each time. The second time, I added the garlic and topped it with some grated parmesan cheese. In one word - delicious.

Rachel R.

Hi - somewhere in one of the earlier lessons, Chef Keller talks about olive oil and not using EVOO for cooking. He referred to another type of olive oil. Anyone know what type that was?

Stephen K.

The smoke point for extra virgin olive oil is 375 or higher, putting it in the same range as canolla. Presumably the flash points for all these oils would be somewhat higher. That said, despite its high smoke point, canola is a less desirable oil for high-heat cooking due to its breakdown products, and is best reserved for a neutral-flavor dressings.

Karen M.

The more I watch these videos of Keller, the more impressed I am and the more hungry I become... I love how it's focused on techniques and foundations... and I love how he ties in this video with the tomato thing he made in a previous video... it's all connecting well!