Thursday, December 7, 2006

Balsamic Zucchini

Balsamic Zucchini

(I talked about this recipe here)

2 pounds zucchini, cut into 1-inch slices (thin slices will yield mushy results - don't be afraid to keep them a little thick!)
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
2 tablespoons Parmesan cheese
2 tablespoons pine nuts, toasted (optional)

Preheat broiler (or fire up the grill, if you're cooking outside).
Toss zucchini slices with olive oil, salt, and pepper in a large bowl.
Arrange zucchini in one layer in a shallow baking pan (or in a foil packet, if you're grilling).
Broil (or grill) zucchini until it becomes slightly browned and just begins to soften - 3-4 minutes.
Drizzle vinegar evenly over zucchini, then broil (or grill) for 2 minutes more.
Sprinkle cheese over zucchini, and broil (or grill) 1 minute more.
Sprinkle with toasted pine nuts before serving, if desired.

makes 4 servings, 1 HU per serving.
adapted from: Gourmet

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