This zucchini plank recipe has been going viral this summer, but I actually taught it in class last year. I can’t remember where I saw it first, but the great chef Thomas Keller has been getting credit for the technique.  My mom used to broil zucchini halves when I was a kid and then add some parmesan before serving.  Honestly, they were kind of bland and watery.  If you take some of the water out by salting them first, you already have a head start creating more flavor. Then, making micro-cuts into the zucchini allows for more flavor to penetrate.  

Continue reading