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4 lb medium zucchini, cut diagonally into 3/4-inch-thick slices
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup balsamic vinegar
1 1/2 oz finely grated Parmigiano-Reggiano
(1/2 cup)
1/3 cup pine nuts (1 oz), toasted
and finely chopped
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1st Keep
 dani00
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