Roasted Zucchini With Beurre Blanc
- 2 medium zucchini
- Salt Kosher
- neutral oil
Vegan Beurre Blanc
- 8 oz White wine Dry
- 3 tbsp champagne vinegar
- 1 Shallot Finely minced
- 1 lb Vegan butter Cubed
- 1/4 Tsp Salt Kosher
- 1/4 Tsp white pepper
- chives Finely minced
Pre-heat the oven to about 450F as you prepare your zucchini.
Slice each zucchini lengthwise. You should have 4 halves. Lightly score the zucchini, with the cut-side facing up, on the diagonal in one direction, and then the other, to create a crisscross effect. Repeat with the remaining zucchini.
Salt the zucchini halves generously, salt them face-up and then let them sit on paper towels for 30 minutes. This will remove excess moisture. To absorb excess moisture, use a paper towel.
Heat a shallow pan on high heat. Coat the pan with neutral frying oil. Place the zucchini in the pan face-down and cook for 3-4 mins. Remove from the heat and set it aside.
Transfer the zucchini onto a baking sheet lined with parchment paper and bake it for 15-20 minutes. The zucchini should be tender. Remove the zucchini and place aside.