Cathy's BALSAMIC ZUCCHINI recipe

iVillage Member
Registered: 03-19-2003
Cathy's BALSAMIC ZUCCHINI recipe
1
Fri, 08-06-2004 - 7:20am

I messed up a little with this recipe (put the zucchini in a ziplock bag, then tossed with the olive oil, salt, pepper AND balsamic vinegar, instead of waiting), but my family gives this recipe a thumbs up!  It was a delicious way to eat fresh zucchini.


 Good 


 


BALSAMIC ZUCCHINI






Active time: 20 min Start to finish: 45 min

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

Preheat broiler.

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.

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.





Makes 6 side-dish servings.
 



Gourmet

July 2004



                         


     








Susan :)

 

Avatar for atlantagirl74
iVillage Member
Registered: 01-07-2004
Fri, 08-06-2004 - 4:34pm
This is very similar to how I prepare zucchini to be grilled. I usually add some other veggies too - like muchrooms, onions, and par-boiled sweet potato chunks. In fact, I'll be having this with grilled steaks for dinner tonight!

 

AtlantaGirl74