Parmesan-Crusted Zucchini
To appease the 150 or so fans who will NOT win my giveaway book, Vegetable Dishes I Can't Live Without, here's a sample recipe from the book. Just because I am kind and generous like that. Oh, and because sauteed zucchini makes me happy.
Parmesan-Crusted Zucchini
1 tbsp extra-virgin olive oil
2 tsp minced or crushed garlic
4 small zucchini and/or summer squash (slender ones, about 6" long), halved lengthwise
Salt, to taste
Freshly ground black pepper, to taste
1-2 tbsp fine bread crumbs (optional)
2-3 tbsp grated Parmesan cheese
Preheat the broiler.
Place a medium-sized skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Turn down the heat, add the garlic, and saute over medium-low heat for just a minute or two, being careful not to let the garlic brown.
Place the zucchini halves face down in the skillet and sprinkle lightly with salt and pepper. Saute over medium-high heat for about 5 minutes, or until the zucchini are just slightly tender when poked gently with a fork.
Turn the zucchini over and sprinkle generously, first with bread crumbs, if desired, and then with Parmesan. You can also combine the bread crumbs and Parmesan, and sprinkle them on together as a single mixture, if you like. (Note: Don't worry if this topping spills into the pan. It will melt into additional, delicious crust.) Cook for just a minute or two more, then transfer the skillet to the broiler.
Broil for about 3-5 minutes, or until the cheese is melted and golden brown. Serve hot, and don't forget to scrape up the spilled, now-crispy Parmesan from the bottom of the pan.
Yield: 4-6 servings
Parmesan-Crusted Zucchini
1 tbsp extra-virgin olive oil
2 tsp minced or crushed garlic
4 small zucchini and/or summer squash (slender ones, about 6" long), halved lengthwise
Salt, to taste
Freshly ground black pepper, to taste
1-2 tbsp fine bread crumbs (optional)
2-3 tbsp grated Parmesan cheese
Preheat the broiler.
Place a medium-sized skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Turn down the heat, add the garlic, and saute over medium-low heat for just a minute or two, being careful not to let the garlic brown.
Place the zucchini halves face down in the skillet and sprinkle lightly with salt and pepper. Saute over medium-high heat for about 5 minutes, or until the zucchini are just slightly tender when poked gently with a fork.
Turn the zucchini over and sprinkle generously, first with bread crumbs, if desired, and then with Parmesan. You can also combine the bread crumbs and Parmesan, and sprinkle them on together as a single mixture, if you like. (Note: Don't worry if this topping spills into the pan. It will melt into additional, delicious crust.) Cook for just a minute or two more, then transfer the skillet to the broiler.
Broil for about 3-5 minutes, or until the cheese is melted and golden brown. Serve hot, and don't forget to scrape up the spilled, now-crispy Parmesan from the bottom of the pan.
Yield: 4-6 servings
2 comments:
Nice dish, I love all the ingredients, so it is a winner in my book!
Thanks for entering our soup challenge!
Hey, we liked this - I fixed it as an appetizer, and it went over well. Easton was a fan, so it's a keeper. I checked out this cookbook from the library and we really enjoyed the Stir-fried carrots, red peppers and red onions with roasted cashews recipe.
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