Broiled Baby Zucchini Boats with Parmesan Crust
Small zucchini are tender and moist, and really fun to eat in large pieces (halves, in this case) that are anointed in the broiler with a crunchy cheese topping. This is a good, quick, last-minute vegetable dish that you can whip up on a weekday after work.
Ingredients
- 1 Tbs extra-virgin olive oil
- 2 tsp minced garlic
- 4 small zucchini and/or summer squash (slender ones, about 6 inches long), halved lengthwise
- salt
- freshly ground black pepper
- grated Parmesan cheese
Directions
- Preheat the broiler to 500°F and move the oven rack to the highest position.
- Heat the olive oil in a large cast-iron skillet or a frying pan with an ovenproof handle. Add the garlic, and sauté over medium-low heat for only about 30 seconds, so it cooks but does not brown. (Browning garlic makes it bitter.)
- Place the zucchini halves facedown in the pan and sprinkle lightly with salt and pepper.
- Turn up the heat to medium-high, and sauté for about 5 minutes, or until the zucchini are just slightly tender when poked gently with a fork.
- Turn over the zucchini, and sprinkle with Parmesan. (Don't worry if the Parmesan spills into the pan. It will melt into additional delicious crust.) Cook for just a minute or two more, then transfer the skillet to the broiler.
- Broil for about 3 to 5 minutes, or until the cheese is melted and golden brown. Serve hot, and be sure to scrape up the spilled Parmesan from the bottom of the pan.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright © 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Nutrition Facts
Calories 34
Calories from Fat 21 (62%)
(4%)Total Fat 2g
(2%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
(0%)Cholesterol 0mg
(0%)Sodium 8mg
(6%)Potassium 210mg
Total Carbohydrate 3g
(4%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(2%)Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.