Seared Zucchini With Crispy Parmesan and Black Pepper

I would mix the cheese and pepper in softened butter. Set aside. Put a sheet pan in the oven while it preheats to 450. Toss or brush the zucchini with oil and put it all on the hot sheet pan. When the cut side is brown, remove the pan from the oven, flip the zukes, and top them with the butter mixture, and shut off the oven. Put the pan back in the oven to finish cooking in the residual heat. One pan, no mess. Cooking time will depend on thickness of the vegetable.

Have been making a more simple version of this for decades. First, use no salt, it makes the zuke mushy. Slice in planks, season with granulated garlic and fresh pepper both sides. Grill on one side on a grill pan or charcoal. Flip and top with any grated hard cheese. Cover to melt. Voila! Easy peasy.

Why not sprinkle the Parmesan on the cooked zucchini then pour on the hot butter?

I tried this and although I enjoyed the 'cacio e pepe' and zucchini flavour combination, I had trouble making the parmesan butter topping. I tried twice and both times the cheese gummed up and completely separated from the butter, so I ended up just stretching the hardening parmesan globs over the zucchini. It looked similar to the picture though so I'm not sure if that's expected. It still tasted nice, just make sure to eat while hot so that the cheese is slightly softened.

I tried this method and it didn't work; I had to turn on the broiler to finish the cooking. Plus I thought it was, like Colu's original recipe, a lot of fuss for flavor that can be more easily achieved. Like cacio e pepe, which I make often, simplicity often rules. So instead I just roasted thick slices of zucchini (which I do often) til brown and while they were still hot, gently tossed them with a mixture of softened butter (but not a lot), grated parm, and lots of black pepper. Perfect.

Similar to a recipe I've used for several years except I sautés onions until soft and golden, added them to the mix. Something very delicious happens when you add cartelized onions to zucchini. Yummy!

I've made a variation of this for years, something I thought I invented! I love it best with yellow crookneck squash, cut in 'boats' or in thick rounds, steamed first to about half cooked (I do it in the micro in a covered glass, then drain). Drizzle olive oil over the veg, sea salt, shave the Parmesan on top and a generous sprinkle of fresh ground course black pepper, then into toaster over or under the broiler until cheese is well-browned, pepper is fragrant and squash is cooked through.

This came out great ... BUT agree with other comments -- the parm just ends up as a clumpy mess. 4 changes: 1. Add another TBSP of oil for the second batch 2. Halve the butter 3. Grate some Parmesan (not the ridiculous 2 ounces) directly onto the sauced zucchini (before adding herbs) 4. Chiffonade the basil (If you have thick zucchini, go with 3 planks instead of 2, with the center plank a little thicker than the end planks)

I was grilling steak on the gas grill, and I was making just one zucchini, so I split it and threw it face down on the grill until it was charred. When the steak was done, I microwaved some butter, put in some coarsely ground pepper and some grated parm that I had prepared in advance, and 30 seconds later I had my wonderful zucchini. You don't need precise measurements, and I don't know if it tasted exactly like the recipe, but it was delicious!

I loved how great this was but both taste wise and texturally but my cheese did clump in the hot butter. Am thinking I will just add a mountain of fresh parmesan over the cooked zucchini and the drizzle with the pepper/butter! Yum!

Like most other commenters, the parmesan mixed with butter was a clumpy mess and then separated as I cooked. And though the squash were small, they should have been sliced thinner to cook through in 6 minutes. Next time I'll sear thinner slices of squash, arrange on an oven-proof platter, pour slightly browned butter and pepper over it, sprinkle with cheese and run under the broiler for a few minutes.

Done in a cast iron pan which worked very well for getting a sear. But definitely sprinkle or toss the Parmesan after it is out of the pan as otherwise you will have a mess.

Dear God, this is delicious. Do yourself a solid and make this to recipe at least once. Waaay richer and more indulgent than I would normally make, but was in a funny mood and threw it together to go with the NYT artichoke and spinach stuffed rolls (also delightful). we cooked two zucchinis & the butter cheese to go with them, but after we tried some, we made up a second batch and tried black truffle goat cheese (we’d ran out of parm) also amazing. Great Friday dinner and will make again!!!!! :)

thank you Janet for most helpful hints, it all worked perfectly. I decided to make a frittata with onions sun dried tomatoes in oil and... After adding the eggs I put the zucchini on top and cooked in the oven for 20 minutes. Spectacular and delicious!

For those of its who don't want too much frying... 1) I mixed the butter, pecorino/Parmesan and pepper at room temperature 2) lightly oiled the halved zucchini and roasted at 450 for 5 minutes each side 3) spread the mix on the cut face and broiled for 3 or so minutes until nicely browned. 4) top with the shredded basil, and do try the mint as it's pleasant surprise.