Toaster Oven Love, and Parmesan Roasted Zucchini with Balsamic Vinegar
Parmesan Roasted Zucchini with Balsamic Vinegar: a perfect summer side dish that cooks up fresh, quick, and easy, even in a toaster oven!
Course Eric Ripert
Cuisine French
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 4servings
Calories 149kcal
Author Stephanie Stiavetti
Ingredients
1largezucchini
1/4cupolive oil
Fine sea salt
Freshly ground white pepper
1/4cupfresh grated Parmesan
1tablespoonchopped parsley
Aged balsamic vinegar
Instructions
Heat the toaster oven to broil, or heat the oven to 400F (204°C).
Line a baking dish or toaster oven tray with foil and brush with olive oil.
Peel alternating slices of the zucchini skin off, to give the zucchini a striped appearance. Rrim the ends and slice crosswise into very thin slices.
Arrange the zucchini slices on the tray, season with salt and pepper, drizzle with olive oil.
Bake for 3-4 minutes until just tender.
Sprinkle with grated Parmesan cheese. Arrange roasted zucchini on a platter. Sprinkle parsley and more Parmesan on top and drizzle with a little aged balsamic vinegar. Serve warm.