Parmesan Crusted Zucchini with Truffle Oil

Makes about 6 servings, recipe adapted slightly from


  • 7 medium zucchini salt, for cooking zucchini
  • 200 grams grated parmigiano reggiano cheese
  • 2 tbsp. white truffle oil (optional but highly recommended!)
  • Big bowl of ice water


Cut Zucchini Julien style, about 3 inches long and 1/2 inch thick (Remove excess white, fleshy, seedy middle) Boil zucchini in salted water for 3 minutes, do not over boil drain and dunk into a big bowl of ice water drain again, then lay them out and pat them dry on all sides! Preheat oven on broil setting. In a big casserole dish, place zucchini strips in neat rows, leaving a little space between them. Brush truffle oil over zucchini, then sprinkle with grated parmigiano. Broil for 7-15 minutes, depending on your oven and the size of the zucchini strips you cut.