Broiled Baby Zucchini Boats with Parmesan Crust
Serves: 6
Small zucchini are tender and moist, and really fun to eat in
large pieces (halves, in this case) that are anointed in the broiler with a crunchy cheese
topping. This is a good, quick, last-minute vegetable dish that you can whip up on a weekday
after work.
Calorie: 45, Proteins: 3 g, Total Fat: 2 g, Fiber: 1 g.
Preparation
Preheat the broiler to 500°F and move the oven rack to the highest
position.
Heat the olive oil in a large cast-iron skillet or a frying pan with an
ovenproof handle. Add the garlic, and sauté over medium-low heat for only about 30
seconds, so it cooks but does not brown. (Browning garlic makes it bitter.)
Place the zucchini halves facedown in the pan and sprinkle lightly with
salt and pepper.
Turn up the heat to medium-high, and sauté for about 5 minutes, or
until the zucchini are just slightly tender when poked gently with a fork.
Turn over the zucchini, and sprinkle with Parmesan. (Don't worry if the
Parmesan spills into the pan. It will melt into additional delicious crust.) Cook for just a
minute or two more, then transfer the skillet to the broiler.
Broil for about 3 to 5 minutes, or until the cheese is melted and
golden brown. Serve hot, and be sure to scrape up the spilled Parmesan from the bottom of the
pan.