Never Cook Zucchini the Same Way Again

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Wash the zucchini and prep by trimming the ends.

Cut the zucchini in half lengthwise.

Score the zucchini diagonally, about 1/4 inch deep.

Slice the Roma tomato into 1/4 inch pieces.

Smash the garlic cloves.

Heat a griddle over medium heat and coat with olive oil.

Add the crushed garlic to the oil to infuse flavor, being careful not to burn it.

Place the zucchini cut side down on the griddle for caramelization.

Baste the top of the zucchini with infused garlic olive oil.

Cook the zucchini for about 5 minutes before checking.

After 5 minutes, check the caramelization and flip the zucchini when halfway cooked.

Add the sliced tomatoes to the griddle to roast them.

Add julienne onions to the griddle to caramelize them.

Season the zucchini with salt, pepper, and Italian seasoning just before finishing.

Add butter and sprinkle grated Parmesan cheese on top.

Finish cooking until the zucchini is tender and the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens