- ¼ cup balsamic vinegar
- ¾ teaspoon salt
- ¼ cup extra-virgin olive oil
- ½ teaspoon coarsely ground black pepper
- 1/3 cup pine nuts
- 1 ½ ounces finely grated Parmigiano-Reggiano
- 4 pounds medium zucchini
Preheat broiler. Toss zucchini with oil, salt, and pepper in a large bowl. Arrange zucchini in 1 layer in 2 shallow baking pans (1 inch deep). Broil 1 pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots and beginning to soften, 4 to 6 minutes. Drizzle 2 tablespoons vi...