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Charred Zucchini and Fennel with Shaved Parmesan
Zucchini and fennel are subtly sweet vegetables that benefit from a good charring over high heat, which introduces some welcome complexity and bitterness. We found the heat of the broiler worked well. Be sure to set a rack as close as possible to the broiler element and keep an eye on the vegetables as they cook, as heat output varies greatly broiler to broiler. If you have a mandoline, use it to make short work of slicing the fennel. Slicing it against the grain makes it more tender.
4 to 6
Servings
Don’t try to broil all the vegetables at once. There won’t be enough room on the baking sheet to prevent steaming and they won’t char evenly.
25 minutes
Ingredients
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2
medium zucchini (about 8 ounces each), cut crosswise into ½-inch rounds
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3
tablespoons extra-virgin olive oil, divided
Directions
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01Heat the broiler with a rack about 4 inches from the element. In a large bowl, toss the zucchini with 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Arrange in a single layer on a broiler-safe rimmed baking sheet, reserving the bowl. Broil until charred and tender, 6 to 7 minutes, rotating the baking sheet about halfway through. Meanwhile, in the same bowl, toss the fennel with 1 tablespoon of the remaining oil, ½ teaspoon salt and ¼ teaspoon pepper; set aside.
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