Balsamic Zucchini

  This Balsamic Zucchini dish was the recipe I chose to participate in this months gourmet, unbound. I realize there are plenty of other summer vegetables available this time of year that I could have cooked, but I liked the idea of doing something different with zucchini. The recipe came from the July 2004 issue of Gourmet.

Though I enjoyed this dish, it wasn't something that made me stand up and go "awesome". It was a perfect side dish to our dinner, it had a good taste, but I wasn't "wowed". I did like the crunch the combination of the Parmesan cheese and pine nuts gave to the zucchini. I also liked the fact that the zucchini didn't get mushy.

Simple to make, nice flavor and I admit, a nice change from just steamed, plain roasted or fried zucchini. If I was going to make this again I think I'd use my "expensive" balsamic instead of my "regular" balsamic vinegar, maybe that would kick it up a bit. I also think I needed to put it closer to the broiler to get more of a char on the top of the zucchini than I did.

BALSAMIC ZUCCHINI

4 lb medium zucchini, cut diagonally into 3/4-inch-thick slices
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup balsamic vinegar
1 1/2 oz finely grated Parmigiano-Regiano (1/2 cup)
1/3 cup pine nuts, (1-oz) toasted and finely chopped

Preheat broiler. Toss zucchini with oil, salt, and pepper in a large bowl. Arrange zucchini in 1 layer in 2 shallow backing pans (1 inch deep). Broil 1 pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots an beginning to soften, 4 to 6 minutes.

Drizzle 2 tablespoons vinegar over broiled zucchini and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes. Sprinkle 1/4 cup cheese over broiled zucchini and broil until cheese is melted, about 1 minute more.

Cook remaining pan of zucchini in same manner. Cool to room temperature and serve sprinkled with pine nuts.

Serves 6 as a side dish.

Note: Per Gourmet, Balsamic Zucchini (without pine nuts) can be made 3 hours ahead and kept at room temperature or chilled, covered. Sprinkle with pine nuts just before serving.

Note: I cut the recipe in half and had plenty for two with leftovers.

Note: Make sure to keep the slices of zucchini pretty thick. I had cut a few smaller pieces and they got mushy.

Note: Not sure I would like this at room temp or cold. We ate it almost right out of the oven.

Other dishes in the Gourmet June 2004 edition that are bookmarked: Blueberry Buckle; Watermelon, Arugula, and Pine Nut Salad; Oven-Roasted Tomatoes; Honeydew Lime Popsicles; Tahini Chicken Salad; Grilled Leg of Lamb with Rosemary Salt. All these recipes can be found at Epicurious.com.

Comments

[Cassaendra]

I love zucchinis and I'm always on the look-out for different ways to prepare them. My husband is still pine nut shy after his pine nut mouth experience. I wonder if macadamias would work okay.

[Mrs. L]

Cassaendra - I almost didn't make this recipe because of reading about folks that had problems with pine nuts and taste issues. It's the first time I've used them in ages. I think Macadamias would be great as a substitute if you didn't want to risk the pine nuts.

[Chris]

Seems like it would have been better but recipes sometimes turn out that way. Or maybe we are all just spoiled with knockout dishes :)

[MOM]

This looks and sounds wonderful but I would have to do without any nuts. If you use nuts do cashews and grind it really, really small. I do love zucchinis.

[Nic]

I'm out here looking for a new way to make some zucchini for our weekly mid-week BBQ and this looks perfect. Can't wait to try it.

One important note about the pine nuts ... make SURE they do not come from China! The only ones that ever gave folks that numbing-weird-mouth experience came from there. =/ Not 100% sure why but I think it was because they are exposed to some noxious chemicals while being transported / processed / packaged. (Yuck! I think I'm going to head to the pantry to see if I have any other food stuffs from there. I sure hope not.) If the pine nuts are from either a European country or the USA and you won't have a problem.

[Healthy Foods Blog]

W - Well-prepared
O - Outstanding
W - World-class

[Mrs. L]

Chris - I'm learning to enjoy the simple dishes...makes the knockout dishes better :)

Mom - Maybe more bread crumbs or something would work for you.

Nic - Thanks for letting me know which pine nuts to look out for. I really did worry about that.

[Mrs. L]

HFB - Thanks, it is much healthier than some of the stuff I cook!