Food My Muse

0 First, add plenty of salt to the zucchini. Then, let them sit for 15 minutes.
1 Secondly, score the top of the tomatoes, add them to boiling water for 10-15 seconds. Then, transfer to ice water and the skin will come right off.
2 Preheat a pan for 2 minutes on high, and add some avocado oil (about 3 tbsp).
3 Really pat dry the zucchini and squeeze out as much liquid as you can.
4 Sear the zucchini scored side down on medium high for 4-5 minutes until nice and golden brown.
5 Add in the capers and bake at 450F for 15-20 minutes or until the zucchini is soft and capers are crispy.
6 Chop the tomatoes and add to a bowl with the shallots, parsley, vinegar, olive oil and salt.
7 Let the zucchini and capers sit on paper towels to remove excess oil.
8 Lastly, add the sauce to the zucchini and add crispy capers at the end.