Zucchini is one my favorite summer vegetables. At our house, we eat it at least once a week in warmer months. Typically, I use this recipe from Smitten Kitchen, which is easy and delicious. Although it’s always a hit, I wanted to switch it up a bit. Using some of the same ingredients, zucchini, parmesan and almonds, I made my own version. The result is comforting and a little spicy. Better yet, it comes together in around 10 minutes. We had ours with tilapia, which meant I had dinner on the table in about 20 minutes…..not too shabby for a weeknight week.
Broiled Zucchini with Almonds and Parmesan
1 tbsp. evoo
1/4 tsp. crushed red pepper
1 tbsp. Parmigiano Reggiano
2 tbsp. slivered almonds
In a small pan, toast the almonds over medium low heat, stirring occasionally. Pull them off the heat when you can smell them and they’re beginning to brown. Meanwhile, preheat your broiler. Mine has the option for low or high heat. I did these on low. Slice your zucchini into 1/4 inch rounds. Toss them in evoo and season with salt and pepper. Lay them out on a broiler pan or baking sheet and cook in the oven for about four minutes.
Remove them from the oven and flip. Then, put them back in for three minutes. Take them out again and top with Parmigiano Reggiano and a sprinkle of red pepper flakes. Next, put them back in the oven and let them cook for about four minutes or until the cheese has started to brown. Serve them with a sprinkle of the toasted almonds.