Charred zucchini with tarragon, anchovy and capers

The humble zucchini takes centre stage in this charred zucchini with tarragon, anchovy and capers recipe from the Agrarian Kitchen's Chef Rodney Dunn. Grilling salted zucchinis allows them to develop a richly sweet, almost meaty texture that may surprise you! Combined with a beurre noisette dressing with capers, anchovies and anise-sweet tarragon, this is one to roll out at your next barbecue get together.

Credit: Jiwon Kim

• serves

  6

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

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Ingredients

• 3 zucchini, halved lengthways
• Salt
• Olive oil, for drizzling
• 100 g butter, unsalted
• 2 tbsp salted capers, drained, soaked in warm water
• 5 anchovies
• 2 tbsp white wine vinegar
• 15 g French tarragon leaves

Serves 6 as a side dish

Instructions

1. Place the zucchinis, cut-side facing up on a clean working surface. Sprinkle generously with salt and allow to stand for 30 minutes.
   
2. When ready to cook, heat a chargrill pan or barbecue over high heat. Rinse the zucchinis of salt, pat dry and drizzle generously with olive oil. Grill, cut-side down for 6 minutes, then turn and cook for a further 6 minutes, until charred and cooked through, then transfer directly to a serving plate.
   
3. While the zucchinis are grilling, melt the butter in a small frying pan over medium-high heat. Cook until it reaches a nut brown, then add the capers and anchovies to the butter. Stir to combine, then add the white wine vinegar. Cook for 1 minute, then stir through the tarragon leaves and remove from the heat.
   
4. To serve, spoon the tarragon, anchovy and caper browned butter over the charred zucchinis and serve immediately.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

All Together Now

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G