If only medium zucchini are available, cut them in half lengthwise, then cut each half widthwise into shorter pieces.
This zucchini dish is inspired by Thomas Keller, the master of vegetable-centred cooking. The secret here is degorging the zucchini to concentrate the flavours, then browning them in the skillet and finishing them off in the oven until tender but still firm. Although a simple technique, the result is both refined and gourmet.
