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Recipe by Rivky Kleiman

Grilled Pesto-Parmesan Zucchini

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Grilled Pesto-Parmesan Zucchini
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy
20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

One more way to enjoy a most versatile vegetable.

Ingredients

Main ingredients

  • 1/2 teaspoon lemon zest

  • 1/4 cup grated Parmesan cheese

  • 2 tablespoons fresh flat parsley, chopped, for garnish

Directions

Prepare the Zucchini

1.

Preheat oven to broil.

2.

Trim, rinse, and slice zucchini lengthwise into half-inch (one centimeter) slices and lay on two baking sheets lined with Gefen Parchment Paper.

3.

Combine olive oil, salt, and pepper in a cup. Brush both sides of the zucchini with the olive oil mixture.

4.

Mix together pesto and lemon zest in a second cup and set aside.

5.

Broil zucchini on the top rack of your oven for four to five minutes. Remove the pan from the oven, turn over the zucchini slices, and brush with the pesto mixture, then sprinkle with Parmesan.

6.

Broil for another four to five minutes until zucchini is tender.

7.

Garnish with chopped parsley, if desired.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Recipe tags

courgettes Hanukkah milchige Parmesan cheese pesto rivky kleiman squash vegetable side dish veggie sides veggies zucchini zucchinis
Grilled Pesto-Parmesan Zucchini

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