4 lb medium zucchini, cut diagonally into 3/4 inch slices
1/4 cup extra virgin olive oil
3/4 tsp salt
1/2 tsp coarsely ground pepper
1/4 cup balsamic vinegar
1 1/2 oz finely grated Parmigiano-Reggiano (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 two shallow baking pans. ( 1 inch deep) Broil one pan of zucchini 3-5 inches from heat, without turning, until browned in spots and beginning to soften, 4-5 minutes. Drizzle 2 tbsp vinegar over broiled zucchini and shake pan a few times, then continue to broil until most of the vinegar is evaporated, about 2 minutes. Sprinkle 1/4 cup cheese over the broiled zucchini and broil until cheese is melted, about 1 minute more. Cook remaining pan of zucchini in the same manner. Cool to room temperature and serve sprinkled with pine nuts.
Note: Can be made 3 hours ahead and kept at room temperature or chilled, covered. Sprinkle with the pine nuts just before serving. Makes 5 side dish servings.
From Epicurious Food
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