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Food

Roasting: Zucchini

Thomas Keller

Lesson time 10:10 min

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

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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.
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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.



Reviews

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

New techniques with vegetable preparations and just a new way of "approaching" food and its path to the plate. Confits and purees were new to me; the use of various oils and there specific "talents" was also a great lesson

I've taken many cooking classes (DVD, on-line, in person) since I retired several years ago, but none can compare to Chef Keller's Master Class. Thank you.

I am a home cook in my 70's. I learned so much I did not know about a lot of things from pots and pans to grating a tomato. I also have developed a great respect for Chef Keller as a person. What a wonderful person he must be to work with on a daily basis. Thank you, Chef Keller.

Thomas Keller has a wealth of knowledge. I loved every minute of this masterclass and look forward to the others. The pasta recipe is aMaZing!


Comments

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.

Fiona

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!