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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 20 min Start to finish: 45 min Ingredients:
4 lb medium zucchini, cut diagonally into 3/4-inch-thick slices |
1/4 cup extra-virgin olive oil |
3/4 teaspoon salt |
1/2 teaspoon coarsely ground black pepper |
1/4 cup balsamic vinegar |
1 1/2 oz finely grated parmigiano-reggiano (1/2 cup) |
1/3 cup pine nuts (1 oz), toasted and finely chopped |
Directions:
1. Preheat broiler.
2. Toss zucchini with oil, salt, and pepper in a large bowl. Arrange zucchini in 1 layer in 2 shallow baking pans (1 inch deep). Broil 1 pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots and beginning to soften, 4 to 6 minutes. Drizzle 2 tablespoons vinegar over broiled zucchini and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes. Sprinkle 1/4 cup cheese over broiled zucchini and broil until cheese is melted, about 1 minute more. Cook remaining pan of zucchini in same manner. Cool to room temperature and serve sprinkled with pine nuts.
3. Cooks' note: Balsamic zucchini (without pine nuts) can be made 3 hours ahead and kept at room temperature or chilled, covered. Sprinkle with pine nuts just before serving.
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