4 lbs. zucchini, cut diagonally into 1/4-inch-thick slices
1/4 cup extra virgin olive oil
1/2 tsp. salt
1/4 cup balsamic vinegar
2 Tbsp. Parmesan (or Reggiano) cheese, finely grated
1/3 cup pine nuts, toasted
1. Toss zucchini with oil, salt and pepper in a large bowl. Arrange in one layer in two shallow baking sheets (1 inch deep).
2. Broil one pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots and beginning to soften, or about 4 to 6 minutes.
3. Take pan from oven and drizzle 2 tbsp. vinegar over broiled zucchini. Shake pan a few times, then continue to broil until most of the vinegar is evaporated, or about 2 minutes.
4. Sprinkle 1 Tbsp. cheese over broiled zucchini and broil until cheese is melted, about 1 minute more. Cook remaining zucchini.
No comments:
Post a Comment