Friday, November 5, 2010

Facing the Broiler: Balsamic Zucchini

As well as taking on the challenge of fluting, I have been dreading to use my broiler setting on the oven fearing that my nightmares would come true in that the minute I turned on the setting, it would immediately ignite my apartment in flames.

However, I had some nice zucchini from the farmers market and figured that Balsamic Zucchini was about as introductory to getting to know my broiler as I could get.

This meal takes about 5 minutes prep, 5 minutes of taking deep breaths and wondering when you open the oven if you're going to burn the apartment to the ground, and literally 5 minutes to cook a masterpiece meal.

When using your broiler, watch the timing! I sat on the floor in front of my oven and watched constantly over the state of the zucchini as it cooked in minutes! Be sure to have your ingredients prepped, because you want to have it at hand and ready to go when you pull the pan out and put it back in several times.

If you're looking for a sweet and tangy quick dinner, this is a simple way to go!

Side note: I left out the pine nuts, and it obviously didn't effect the meal

Balsamic Zucchini
  • 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


  1. Preheat broiler.
  2. Toss zucchini with oil, salt, and pepper in a large bowl.
  3. Arrange zucchini in 1 layer in 2 shallow baking pans (1 inch deep).
  4. 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.
  5. 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.
  6. Sprinkle 1/4 cup cheese over broiled zucchini and broil until cheese is melted, about 1 minute more.
  7. Cook remaining pan of zucchini in same manner.
  8. Cool to room temperature and serve sprinkled with pine nuts

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Bon Appetit!
Chef Maggie

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