Active time: 20 min Start to finish: 45 min
Recipe information
Yield
Makes 6 side-dish servings
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
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Preparation
Step 1
Preheat broiler.
Step 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.