Directions: |
Directions: This recipe is better if you use real Hellmann’s mayo and real Parmesan. Buy a block of Parmigiano-Reggiano and grate it fresh with the food processor. You can grate Parmesan on the fine side of a hand grater, too. It’s light and fluffy plus the flavor is better. Worth the effort.
Preheat the broiler.
Slice zucchini into 1/4 inch slices and place on shallow sided baking sheet. Grab your favorite rubber spatula and smear a thin layer of mayo on each slice of zucchini — you don’t need much mayo, just enough for the Parmesan to stick.
Place the freshly grated Parmesan into a bowl and then dip out a teaspoon at a time and sprinkle it over each zucchini slice. If you grated it yourself, extra Parmesan will store nicely in the refrigerator for several days — okay, if you’re a French chef it will keep for several days, but if you’re like the rest of us, it will store almost indefinitely and still taste better than the stuff you buy at the store in the green can.
Slide the mayo/Parmesan-laden zucchini slices under the broiler. Set the timer for 3 minutes. Might take a bit longer to get to the desired level of doneness, but set the timer. I’ve only had one zucchini fire, but that was enough!
Note from Molly Bundy: you can also bake these in the oven at 350 - 400º. Release© foil works well. This is a good use for those giant (still tender) zucchini that seem to appear in the garden overnight. Bet you can't eat just one!
|