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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