Parmesan Encrusted Zucchini

12 Sep

Ingredients:
4 medium zucchini
salt, for cooking zucchini
1 T extra virgin olive oil
2/3 cup coarsely grated parmesan cheese, more or less to taste

Instructions:
Fill a medium pot with water, add a generous amount of salt and bring to a boil.

Wash zucchini skins and cut zucchini into strips about 3 inches long and 1/2 inches thick. You will probably need to cut away some of the white inside part of the zucchini to get strips this thin.

Add zucchini to water and cook until barely tender, about 3-4 minutes. Drain well and plunge
into ice water to stop the cooking, then drain in colander for 2-3 minutes.
Remove from colander and place in single layer on cutting board and pat dry with
paper towels.

While zucchini cooks, preheat broiler and adjust the rack so it is six inches away from the heat. Spray a broiling pan with non-stick spray.

Arrange zucchini on broiler pan in rows, close together, skin side down. (Try to leave just a crack between each piece so the cheese can run down a tiny bit.) Brush zucchini with olive oil. Sprinkle parmesan cheese over zucchini, trying to get most of the zucchini covered.

Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 15 minutes, or perhaps a little more, depending on how hot your broiler is and
how close the pan is to the heat source. Serve hot or warm. There will not be
any leftovers, so you don’t need to worry about whether this will keep in the
refrigerator.

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