Broiled Zucchini

Submitted by CarrolJ

"This is a very simple yet tasty side dish. It is a Semi-cooked hot vegetable that gives a totally different taste and texture to cooked zucchini. I created this dish years ago because I did not care for the taste and texture of soft cooked zucchini. This has been a family favorite ever since. I am giving the ingredients for one serving and you can simply multiply it for the number you wish to make."

 

• Ready In: 10mins
• Ingredients: 6
• Serves: 1

ingredients

• 1 small baby zucchini (approx. 8 inch , not the big fat ones)
• 1 teaspoon melted butter or 1 teaspoon olive oil
• 1 tablespoon grated parmesan cheese
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1 pinch sweet paprika

directions

1. Wash off zucchini, cut off ends and split lengthwise.
2. Lay the split pieces of zucchini cut side up in a lightly greased baking dish.
3. Pour over the butter or oil.
4. Sprinkle the cheese evenly over the cut edge.
5. Sprinkle with spices.
6. Broil just until the zucchini slices get a lovely light brown on the top.
7. Remove from the broiler, it will be cooked ala-dente' with about half of the crunch still in it.
8. It is easiest to eat with a sharp knife handy to cut into small chunks for each bite -- but make sure you get some of the spices and cheese with each bite -- hm-m-m-m.

Reviews

[Maven in the Making]

Fabulous! So easy and fast! Perhaps I sliced it thinner or broiled it longer but it was really good! I'll be making this a lot more often! Thank you!

 

[ladyfingers]

Always on the lookout for a QUICK vegetarian lunch, this recipe was right up my alley. Not only do the chunks taste great, but it turned out to be a very filling & satisfying meal. Like CarrolJ, I enjoy crispy vegetables, and these had just the right "crunch." Not only will they be lunchtime meals for one, but a dinnertime side dish for all. Plan to make enough for everyone--these will disappear quickly. I sprinkled leftover fresh tomato bruschetta over one plank--that tasted good too. Bacon bits also sound like a nice addition, but that's not quite vegetarian, is it?

 

[Tim S.]

Excellent! Small point on the description of the texture; it’s “al dente”, not “ala dente” ??

 

[Susan C.]

I typically don't like zucchini, but this really makes a nice combo of crunch from the cheese (I used fresh parmesan) and semi-soft zucchini. Ps: using a mandolin slicer made it extra easy and fun.

 

[VLizzle]

Excellent! I love the combination of textures because the zucchini is cooked, slightly soft but still keeps the crunch. First time I made it as is - perfect. I have since experimented and today I made it without the cheese and substituted oregano for the paprika and then sliced it into thick moons to be added to a pasta salad with roasted red peppers, roasted onions, Kalamata olives, Feta cheese and Greek dressing - delicious. Thanks for posting.