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Thomas Keller’s Viral Zucchini Coins with Brown Butter

Thomas Keller zucchini turns simple 1/3-inch zucchini rounds into French zucchini coins with a deep golden sear on one side only, finished with nutty brown butter and fleur de sel. The Michelin star zucchini technique relies on fully drying the slices and leaving them untouched for a caramelized bottom.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: French-American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 medium zucchini Slice into 1/3-inch rounds.
Brown butter sear
  • 3 tbsp unsalted butter Used to brown to a noisette in the pan.
  • 2 tbsp neutral oil (grapeseed or vegetable) For high-heat searing.
Finishing
  • 1 fleur de sel or flaky sea salt To taste.
  • 1 freshly ground black pepper To taste.
  • 1 fresh thyme or chervil Optional garnish.

Equipment

  • 1 Cast iron skillet

Method
 

Sear the zucchini
  1. Pat the zucchini rounds completely dry with paper towels, removing as much surface moisture as possible.
  2. Heat a large stainless or cast iron skillet over high heat until very hot, then add the neutral oil.
  3. Place the zucchini rounds in a single layer, cut-side down, and do not touch or move them for 3–4 minutes until the bottom is deeply golden.
  4. Add the butter and let it foam and brown to a noisette, watching for nutty, amber color.
  5. Remove the zucchini immediately, keeping the golden side up, and season with fleur de sel and freshly ground black pepper.
Finish and serve
  1. Serve right away with a small garnish of fresh thyme (or chervil, if using).

Notes

Dry zucchini thoroughly right before it hits the pan—any water will steam the coins and prevent that one-side caramelized crust. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat briefly in a hot skillet for best texture (avoid microwaving). Freezing is not recommended. Dietary swap: use a 1:1 plant-butter substitute for the butter step if you need dairy-free, but keep the one-side sear method the same.