Loved this side dish. I am always looking for new ways with zucchini and this was perfect.
You can serve this side dish hot, but it's also great at room temperature.
Yield: Serves 6 (serving size: about 1 cup)
Total:
Ingredients
- 2 tablespoons olive oil, divided
- 1 large onion, quartered lengthwise and thinly sliced
- 1 tablespoon tomato paste
- 2 teaspoons grated lemon rind
- 1 teaspoon fresh thyme leaves
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds zucchini, diagonally sliced into 1/4-inch-thick pieces
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
Preparation
- Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes, stirring occasionally. Stir in tomato paste; cook 2 minutes. Stir in rind, thyme, 1/8 teaspoon salt, and pepper; cook 2 minutes, stirring occasionally.
- Preheat broiler to high.
- Arrange zucchini on a jelly-roll pan. Drizzle with remaining 1 tablespoon oil; toss. Broil 7 minutes or until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.
- Preheat oven to 375°.
- Spread onion mixture in a 2-quart gratin dish. Arrange zucchini mixture over onion mixture. Sprinkle with cheese. Cover and bake at 375° for 25 minutes. Remove from oven.
- Preheat broiler to high.
- Uncover zucchini mixture; broil 1 1/2 minutes or until lightly browned.
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