Roasted Zucchini
Summer is a time for simple cooking. Fresh local produce is so flavorful by itself that you don’t need to add much to make it a great-tasting dish.
6 to 8 zucchini, small or medium
Extra virgin olive oil
Kosher salt
Freshly ground pepper
Shredded fresh Parmesan cheese
Lemon slices or white balsamic vinegar
Equipment: Natural gas oven
Preheat the oven to 425 degrees.
Wash and dry the zucchini. Cut off the ends and cut in half lengthwise. Arrange cut side up on a baking sheet that has been coated with olive oil. Sprinkle each zucchini half with olive oil, salt, and pepper. Place in the oven and roast for 20 minutes.
Turn the halves cut side down on the baking sheet and roast for another 20 minutes. Turn the halves cut side up again, sprinkle generously with the shredded cheese, and roast for a final 10 minutes or until the cheese has melted.
Serve with lemon slices or a cruet of white balsamic vinegar.