Zucchini with Black Pepper Butter and Crispy Parmesan
Zucchini is available all year round but at this time of year, zucchini is prolific in home gardens too. Zucchini with Black Pepper Butter and Crispy Parmesan is a perfect recipe for when you have zucchini madness in your garden like I do. With only a few simple ingredients you can have a de-lish and VERY easy to make veggie dish.
Jump to RecipeIngredients
Organize all of the ingredients – zucchini, olive oil, black pepper, butter, parmesan, and fresh herbs. It’s best to use zucchinis that are similar in size.
Broiling the Zucchini Halves
Line a baking sheet with foil. Place zucchini halves on the baking sheet, season with a bit of kosher salt and black pepper, and coat with 1 tablespoon olive oil. Then place zucchini cut-side down in one layer. Broil with the door slightly ajar, undisturbed, until zucchini begins to turn brown in spots, about 5 minutes (less time if using smaller zucchini and more time if using larger zucchini). Flip and cook 7 minutes more on the other side (cut-side up). Total cooking times is approximately 12 minutes.
Black Pepper Butter
While the zucchini is cooking, add the black pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Then add olive oil and butter (it will quickly foam) to the pan and stir until the butter is melted and the foam subsides. Remove saucepan from heat.
Adding the Black Pepper Butter and Parmesan
Once the zucchini has cooked for 12 minutes, brush the zucchini halves with the pepper butter and finish by spooning parmesan on top. Then, place the baking sheet back under the broiler to melt the cheese until golden brown and crispy, approximately 1-2 minutes. Set a timer or keep a close eye on the zucchini. You do not want them to burn!
Zucchini with Black Pepper Butter and Crispy Parmesan
Place zucchini on a serving platter and, if desired, finish with flaky sea salt and torn fresh herbs.
Zucchini with Black Pepper Butter and Crispy Parmesan
Ingredients
- 2 tablespoons olive oil divided
- Kosher salt and black pepper to season zucchini
- 2 medium-sized zucchini or squash ends trimmed and halved lengthwise
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon unsalted butter
- 1/4 cup freshly grated Parmesan or Pecorino
- torn basil and/or mint leaves as garnish
- flaky sea salt optional
Instructions
- Pre-heat the broiler.
- Line a baking sheet with foil. Place zucchini halves on the baking sheet, season with a bit of kosher salt and black pepper, and coat with 1 tablespoon olive oil. Then place zucchini cut-side down in one layer. Broil with the door slightly ajar, undisturbed, until zucchini begins to turn brown in spots, about 5 minutes (less time if using smaller zucchini and more time if using larger zucchini). Flip and cook 7 minutes more on the other side (cut-side up). Total cooking times is approximately 12 minutes.
- While the zucchini is cooking, add the black pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Then add olive oil and butter (it will quickly foam) to the pan and stir until the butter is melted and the foam subsides. Remove saucepan from heat.
- Once the zucchini has cooked for 12 minutes, brush the zucchini halves with the pepper butter and finish by spooning parmesan on top. Then, place the baking sheet back under the broiler to melt the cheese until golden brown and crispy, approximately 1-2 minutes. Set a timer or keep a close eye on the zucchini. You do not want them to burn!
- Place zucchini on a serving platter and, if desired, finish with flaky sea salt and torn fresh herbs.
Notes
Recipe is from NYTimes Cooking and was slightly modified by me.
If you like this recipe, you may also like these GFchow recipes. Roasted Zucchini Parmesan Fries, Roasted Fennel with Parmesan, and Herb-Baked Acorn Squash with Parmesan.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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