Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
Tip
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
-
2
medium zucchini (about 8 ounces each), cut crosswise into ½-inch rounds
-
3
tablespoons extra-virgin olive oil, divided
Directions
-
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
