Roasted Zucchini and Beurre Blanc
- 2 medium zucchini
- Salt kosher
- neutral oil
Vegan Beurre Blanc
- 8 oz White wine You can also read about it here.
- 3 tbsp champagne vinegar
- 1 The 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. The result should be 4 halves. Then, score it again the other direction to create the crisscross pattern. Repeat with remaining zucchini.
Salt the zucchini halves generously, salt them face-up and then let them sit on paper towels for 30 minutes. It will help to remove any excess moisture. It is best to use a towel to dry it and absorb any moisture.
Heat a shallow pan on high heat. Coat the pan with neutral frying oil. Place the zucchinis face-down in the pan, and cook them for 3-4 minutes. Remove from heat, and set aside.
Transfer the zucchini onto a baking sheet lined with parchment paper and bake it for 15-20 minutes. The zucchini must be soft and pliable. Remove and set aside.