| 170ml canola oil |
|
heat, just enough to coat bottom of pan, until shimmering |
Move pan to preheated very hot oven, roast 25 minutes or until zucchini are completely soft |
Transfer to plate lined with paper towel, to blot excess oil |
| 3 zucchini |
|
cut zucchini in half and score in 1cm crosshatch pattern |
Leave 15 minutes, then pat dry |
|
place zucchini flesh-side down in a single layer, sear 5 minutes or until golden |
| coarse salt |
|
sprinkle salt over evenly |
| fresh herbs or garlic (optional) |
|
add |