Recipe information
Yield
serves 4 as a side dish
Ingredients
1 pound (about 6) very small zucchini, roughly 1 inch in diameter
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 cup coarsely grated Parmesan cheese
Preparation
Step 1
Preheat the oven to 475°F.
Step 2
Wash and dry the zucchini, trimming the blossom and stem ends slightly if necessary. Quarter each zucchini lengthwise; if they are less than 3/4 inch in diameter, cut them in half instead. In a medium bowl, toss the zucchini with the oil and season with salt and pepper. Lay them out on a baking sheet, end to end, cut sides up, in a tight row. Roast for about 8 minutes or until they are just starting to color but are still al dente, or half tender. Remove from the oven.
Step 3
Preheat the broiler for several minutes until it is very hot. Sprinkle the zucchini with the cheese and broil until the cheese is golden brown and the zucchini are tender, 3 to 4 minutes.
