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Balsamic Zucchini

3.9

(62)

Image may contain Plant Food Produce Vegetable and Squash
Balsamic ZucchiniVictoria Pearson

Active time: 20 min Start to finish: 45 min

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.

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

Preparation

  1. 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.

TagsZucchiniSquashVegetablePine NutNutParmesanCheeseDairySideDinnerGluten FreeVegetarianKetoEasyQuickWeeknight MealsBroilSummerGourmet
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