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Dairy
Easy
6 Servings
Allergens 
20 Minutes
Diets
One more way to enjoy a most versatile vegetable.
4 large zucchini
2 tablespoons Gefen Olive Oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup prepared pesto (give Yussi’s pesto recipe a try)
1/2 teaspoon lemon zest
1/4 cup grated Parmesan cheese
2 tablespoons fresh flat parsley, chopped, for garnish
Preheat oven to broil.
Trim, rinse, and slice zucchini lengthwise into half-inch (one centimeter) slices and lay on two baking sheets lined with Gefen Parchment Paper.
Combine olive oil, salt, and pepper in a cup. Brush both sides of the zucchini with the olive oil mixture.
Mix together pesto and lemon zest in a second cup and set aside.
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.
Broil for another four to five minutes until zucchini is tender.
Garnish with chopped parsley, if desired.
Photography: Moishe Wulliger Food Styling: Renee Muller
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