This recipe is from the Two Dudes One Pan cookbook I’ve got. I decided to tack this on as a side to the herbed flank steak with tomatoes that I did the other night because it looked pretty straightforward and very easy. It is, essentially, zucchini drizzled with some olive oil and then put under the broiler for a few minutes until it browns and blisters. Add cheese, and enjoy.
It didn’t quite turn out the way I was expecting it to. I suspect this is largely due to the distance between the pan and the broiler element; they should have been a lot closer together (I had these in one of the middle positions in the oven). The zucchini was cooked well enough, and the addition of cheese always goes over well, but in the flavor department this one was lacking. I suppose that properly broiling them would help, but I also am used to zucchini and summer squash done up in some garlic, olive oil, and a couple herbs (also good with an onion) which is a much more flavorful way to serve them. It probably merits another attempt later in the future.
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