Culinary Arts

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.
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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.

Thank you Chef Keller for being an inspiration.

From novice chef to owner of two restaurants, Masterclass has help me achieve many milestones in my young life. At 21 there is a whole world ahead of me and I look forward to taking everything Chef Keller has taught me and using them to better the world.

I have tried so many of the techniques -- many I didn't know before I took the class. The glazed carrots came out amazingly, for example. Making a remoulade from scratch is something I never did before and I have been cooking for years. I make pasta a lot, but I never could master making agnolotti. I now realize I was doing it all wrong. Great class. Thank you!

Loved every second! I had to skip over the pasta making parts (sadly) because I don't have the kitchen tools for it but every other part of this course I loved. Absolutely loved.



Ok, why does salting like that not make the food overly salty? The water leaves it, the density increases, the salt remains - so how is it not too salty?

Thomas G.

Finally made this after watching the video 3 times and reading the workbook. Damn, it does not disappoint. Here’s the pic. It looked and tasted as good as advertised. And my first time making a concasse and vierge,no less.

Pavel G.

All these degrees are in Fahrenheit I believe. Could you show or say it in Celsius as well?

Adam C.

Any suggestions on what other vegetables to roast like this other than squash or eggplant?

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!