Dave's Broiled Zucchini:

This is the kind of side that earns its place by being fast and foolproof. Zucchini sliced into planks, scattered with plenty of garlic, basil, oregano and grated parmesan, then run under the broiler until the squash goes tender and the cheese turns golden and crisp.

The broiler does all the work, blistering the tops in just a few minutes while keeping the zucchini from going watery the way it can when sauteed. Slicing the planks thin, around an eighth to a quarter inch, lets them cook through fast and char at the edges.

Generosity with the garlic and cheese is the whole secret, as the recipe itself says: when in doubt, use more. It’s low-carb, vegetarian, and the kind of thing that vanishes off the pan before it reaches the table.

Chef Tips

• Slice the planks thin and even so they cook through and brown in the same few minutes.
• Watch the broiler closely. The line between golden cheese and burnt is a matter of seconds.
• Pat the zucchini dry before topping so it roasts rather than steams.
• Be generous with the garlic and parmesan, just as the recipe suggests.

Variations

• Use mozzarella for a gooier, meltier top instead of parmesan.
• Add a pinch of red pepper flakes or a squeeze of lemon for brightness.
• Finish with torn fresh basil or a drizzle of balsamic glaze.