You Need to Learn How to Cook

Back to Basics Episode 5: Roasted Zucchini with Pistachio & Goat Cheese

Jul 17, 2025

You are always being shown delicious recipes to make on your Substack, Pinterest, TikTok, and Instagram, right? Well, if you don’t know the basics of cooking, how can you really enjoy or appreciate those recipes to their fullest? You want to master the fundamentals of cooking so you can understand how to use different ingredients, techniques, and flavors to be able to make your own recipes! This is why I’ve created my “Back to Basics” series. I’m welcoming you back to Episode 5: Roasted Zucchini with Pistachio & Goat Cheese

I want to give a heartfelt thank you to Chef Thomas Keller for inspiring this beautiful "back to basics" zucchini recipe. His roasted zucchini technique went viral for good reason—and today, I’m sharing my simplified twist that makes it more approachable for everyday cooking.

The scoring technique transforms the zucchini, making it more flavorful and fun to eat. With just a few simple ingredients—zucchini, goat cheese, fresh parsley, pistachios, and avocado oil—you’ll get a dish that’s crispy on the outside, creamy in the middle, and fresh on top.

These make a perfect appetizer for guests or an easy veggie side for dinner. I paired mine with lemon garlic chicken and rice, and it was chef’s kiss. If you’re dairy-free or prefer to keep it minimal, feel free to skip the toppings and amp up the seasoning—garlic powder, sumac, or za’atar would all be delicious. No matter how you serve them, I know you’re going to love these. Let’s get into the recipe!

Yields: 1-2

Prep time: 20 minutes

Total time: 35 minutes

This recipe is gluten free and vegetarian.

What you’re going to need:

2 zucchinis, washed and sliced in half lengthwise
1/4 cup avocado oil
Goat cheese (to taste)
Crushed pistachios (for garnish)
Fresh parsley, finely chopped (for garnish)
Salt
Black pepper (optional)

How you’re going to make it:

Preheat oven: Preheat your oven to 450°F (232°C).
Score and salt the zucchini: Carefully score the cut side of each zucchini half in a crisscross pattern to create a diamond-like surface (this helps them get crispy and flavorful). Generously sprinkle the cut sides with salt and let them sit cut-side up for 20 minutes to draw out moisture. Afterward, pat them dry thoroughly with a clean kitchen towel or paper towels.
Sear the zucchini: Heat the avocado oil in a cast iron skillet or stainless steel oven-safe pan over high heat. Once hot, place the zucchini halves cut-side down and sear for 5 minutes, or until nicely golden.
Roast in oven (face down): Transfer the skillet directly to the preheated oven (zucchini still face down) and roast for 5 minutes.
Flip and finish roasting: Carefully remove the skillet from the oven, flip the zucchini halves face-up, and return to the oven for another 5 minutes, or until tender and caramelized.
Garnish and serve: Transfer the zucchini to a serving platter. Sprinkle with a touch more salt and black pepper (if using), then top with crumbled goat cheese, crushed pistachios, and chopped fresh parsley.

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD