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Broiled Zucchini Recipe

   
 

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     Broiled Zucchini

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   2

Ingredients
4 Medium Zucchini
Coconut Oil
Kosher Salt
Pepper
Balsamic Vinegar or Lemon Juice
Your favorite herbs, chopped
 

Instructions
Broiling zucchini is my favorite (and easiest) way to prepare this humble vegetable. If you aren’t applying high heat to it (e.g. grilling or broiling), you normally end up with a soggy mess unless you salt the zucchini ahead of time. I don’t normally have the time or forethought to do that, so I just broil it in the oven for about 8-10 minutes. You can simply plate up the roasted slices and drizzle on some acid (vinegar or lemon juice) or you can use them in place of noodles.
I preheated the oven to broil and made sure the top rack is about 6 inches from the heating element. I thinly sliced the zucchini (1/4 “ thick) using a mandoline slicer/knife. I lined a baking sheet with aluminum foil. Then, I drizzled a generous amount of oil, salt, and pepper on the foil. I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned.
I seasoned the zucchini with some more salt and pepper, and placed the tray in the oven and broiled for about 8-10 minutes, flipping the slices and rotating the tray halfway through. Watch the slices carefully because they can go from lightly browned to charcoal in about a minute. Depending on how I’m serving the zucchini, I’ll either just drizzle the finished slices with my favorite vinegar or lemon juice, or top with chopped herbs and whatever else I feel like.
Fast, tasty, and easy clean-up. I’m all over that!


Originally Submitted
1/5/2013





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