2medium-sized zucchini or squashends trimmed and halved lengthwise
1teaspooncoarsely ground black pepper
1tablespoonunsalted butter
1/4cupfreshly grated Parmesan or Pecorino
torn basil and/or mint leaves as garnish
flaky sea saltoptional
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
This recipe can easily be doubled or tripled.It's best to use zucchinis that are similar in size.