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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.

    VICTORIA PEARSON


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