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Grilled Zucchini with Crisp Garlicky Bread Crumbs

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F&W’s Kay Chun chars zucchini on the grill to add another layer of flavor to this light and simple Parmesan-dusted gratin.

Slideshow: Zucchini Recipes

  1. 4 medium zucchini (1 1/2 pounds), halved lengthwise
  2. 2 tablespoons extra-virgin olive oil, plus more for drizzling
  3. Kosher salt
  4. Pepper
  5. 1 tablespoon fresh lemon juice
  6. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  7. 1 thick slice of toasted day-old country bread rubbed with 1 halved garlic clove
  1. Light a grill. Toss the zucchini with the 2 tablespoons of olive oil and season with salt and pepper. Grill over moderate heat until the zucchini is lightly charred and just tender, about 10 minutes. Cut the zucchini into 2-inch pieces and arrange on a platter. Drizzle with oil and the lemon juice; top with the cheese. Grate the toast over the zucchini on the large holes of a box grater. Serve immediately.
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