Eric Ripert’s Parmesan Zucchini with Balsamic Recipe – Video


Chef Eric Ripert’s Parmesan Zucchini with Balsamic Recipe
Serves 2

1 large zucchini
¼ cup olive oil
fine sea salt and freshly ground white pepper
1 tablespoon chopped parsley
¼ cup fresh grated Parmesan
aged balsamic vinegar

  1. Heat the toaster oven to Broil.
  2. Line the toaster oven tray with foil and brush with olive oil.
  3. Peel a few slices of the zucchini skin off, trim the ends and slice crosswise into very thin slices.
  4. Arrange the zucchini slices on the tray, season with salt and pepper, drizzle with olive oil.
  5. Bake for 3-4 minutes until just tender.
  6. Sprinkle with grated parmesan cheese.
  7. Arrange roasted zucchini on a platter. Sprinkle parsley and more
    parmesan on top and drizzle with a little aged balsamic vinegar. Serve

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