Broiled Zucchini
Broiling zucchini is my favorite (and easiest) way to prepare this humble vegetable. If you aren’t applying high heat to it (e.g. grilling or broiling), you normally end up with a soggy mess unless you salt the zucchini ahead of time. I don’t normally have the time or forethought to do that, so I just broil it in the oven for about 8-10 minutes!
Servings: 2
Ingredients
- 4 medium zucchini or a medium globe eggplant
- ghee or fat of choice
- Diamond Crystal kosher salt
- Freshly ground black pepper
- aged balsamic vinegar or lemon juice
- Your favorite herbs, chopped basil, Italian parsley, etc.
Instructions
- Preheat the oven to broil and make sure the top rack is about 6 inches from the heating element.
- Thinly slice the zucchini (¼ inch thick) using a mandolin slicer. It's important to have uniformly thick slices because otherwise it won’t brown evenly.
- Line a baking sheet with aluminum foil. Drizzle a generous amount of oil, salt and pepper on the foil.
- Spread the zucchini slices in a single layer on the baking sheet and flip them over to make sure both sides are greased and seasoned. Season the zucchini with a little bit more salt and pepper.
- Place the tray into the oven and broil for about 8-10 minutes, flipping the slices and rotating the tray halfway through. Be sure to keep a watchful eye on the zucchini! They can go from lightly browned to charcoal in about a minute.
- Top the zucchini with balsamic vinegar or lemon juice and chopped herbs. Serve!
Nutrition
Calories: 135kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Fiber: 4g | Sugar: 10g