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Charred Zucchini and Fennel with Shaved Parmesan

4 to 6 Servings

25 minutes

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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

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