Caramelized Zucchini

It's that time of year again; everywhere you turn you find zucchini. In fact, today at the Chappaqua Farmers Market the zucchini was in such abundance that I had to get a few. I couldn't wait to go home and make a unique dish which would highlight the flavor of this versatile summer squash. The recipe I decided on was Caramelized Zucchini. This dish takes minutes to prepare and even less time to cook. The sweetness of the zucchini highlighted by the contrasting salty favor of the Parmesan cheese and the savory herbes de Provence. This recipe is a perfect side dish. I will be definitely be going back to the farmers market next Saturday for more zucchini so I can make this fabulous dish again!

                                                      Caramelized Zucchini
                                                               adapted from
                                                              FIG & OILVE
                                                      THE CUISINE OF THE

                                                          FRENCH RIVERIA
                                                                 Assouline

Ingredients
1 1/2 lbs. trumpet or light green zucchini
fleur de sel
freshly ground black pepper
1/4 cup herbes de Provence
1/2 cup grated Parmesan cheese
2 Roma tomatoes, peeled, seeded, and chopped
extra-virgin olive oil for drizzling

Directions
Preheat broiler. Slice the zucchini lengthwise into 4-by-1/2-inch-thick pieces and place on a lightly oiled rimmed baking sheet. Sprinkle with fleur de sel, pepper, herbes de Provence and Parmesan. Spread the diced tomatoes on the top and drizzle with olive oil. Broil zucchini for 5 minutes. Serve immediately.

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