4 pounds zucchini, cut diagonally into 3/4-inch-thick slices
1/4 cup olive oil
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup balsamic vinegar
1 1/2 ounces Parmesan cheese, grated (about 1/2 cup)
1/3 cup pine nuts, toasted (about 1 ounce)
Instructions
1. Preheat broiler.
2. Toss zucchini with oil, salt and pepper in a large bowl. Arrange zucchini in a single layer on one or two shallow baking sheets.
3. Broil one pan of zucchini 3 to 5 inches from the heat, without turning, until browned in spots and beginning to soften, 4 to 6 minutes. Drizzle 2 tablespoons (or 4 if using one pan) over broiled zucchini and shake pan a few times. Continue to broil until most of the vinegar is evaporated, about 2 minutes. Sprinkle 1/4 cup cheese (or 1/2 cup cheese if using one pan) over broiled zucchini and broil until cheese is melted, about 1 minute more.
4. Cook second pan of zucchini the same way, if using two pans.
5. Serve sprinkled with pine nuts.
Comments
I found this recipe on epicurious.com quite some time ago and finally got around to making it for Game Day to serve with manicotti. I was pretty pleased with the dish. It was relatively simple and extremely tasty. My zucchini filled up one sheet pan, so I added all of the balsamic and cheese to that pan.
