Balsamic Zucchini

By Kerry Hart February 03, 2017 0 comments

Makes 6 side-dish servings

INGREDIENTS

4 medium zucchini, cut diagonally into 3/4-inch-thick slices

1/4 cup Azzuro Blend extra-virgin olive oil

3/4 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1/4 cup Due Vittorie Oro Gold balsamic vinegar

1/2 cup finely grated Parmigiano-Reggiano

1/3 cup pine nuts, toasted and finely chopped

PREPARATION

Preheat grill.

Toss zucchini with oil, salt, and pepper in a large bowl. Arrange zucchini in 1 layer in 2 shallow baking trays. Grill 1 pan of zucchini, without turning, until browned in spots and beginning to soften, 4 to 6 minutes. Drizzle 2 tablespoons balsamic vinegar over grilled zucchini and shake pan a few times, then continue to grill until most of vinegar is evaporated, about 2 minutes. Sprinkle 1/4 cup cheese over grilled zucchini and grill until cheese is melted, about 1 minute more. Repeat remaining tray of zucchini in same manner. Cool to room temperature and serve sprinkled with pine nuts.