Summer is here! I say that with verve for one reason and one reason, only: summer vegetables. As far as a favorite season goes, summer squeaks in dead last in my book. I'm not a fan of hot. Or hot and muggy. Or hot and dry, for that matter. But I do love what the arrival of warm, sun-drenched days does for the produce at the farmers' market.
This recipe is a yummy variation on a favorite summer vegetable...er, fruit, I should say. Zucchini is versatile from entrees to desserts, but this is a delicious side full of flavor and a little bit of crunch. Enjoy!
Parmesan and Panko Crusted Zucchini
Ingredients:
1 tablespoon extra-virgin olive oil
2 teaspoons minced or crushed garlic
4 small zucchini and/or summer squash (slender ones, about 6 inches long), halved lengthwise
Salt, to taste
Freshly ground black pepper, to taste1 to 2 tablespoons Panko crumbs
2 to 3 Tbsp freshly grated Parmesan cheese
Directions:
2 to 3 Tbsp freshly grated Parmesan cheese
Directions:
1. Preheat the broiler.
2. 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 sauté over medium-low heat for just a minute or two, being careful not to let the garlic brown.
3. Place the zucchini halves face down in the garlic and sprinkle lightly with salt and pepper. Sauté over medium-high heat for about 3 minutes, or until the zucchini are just slightly tender when poked gently with a fork.
4. Turn the zucchini over and sprinkle generously, first with bread crumbs and then with Parmesan. You can also combine the bread crumbs and Parmesan, and sprinkle them on 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.
5. Broil for about 3 to 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.
Bon Appetit from The Motherland.
3. Place the zucchini halves face down in the garlic and sprinkle lightly with salt and pepper. Sauté over medium-high heat for about 3 minutes, or until the zucchini are just slightly tender when poked gently with a fork.
4. Turn the zucchini over and sprinkle generously, first with bread crumbs and then with Parmesan. You can also combine the bread crumbs and Parmesan, and sprinkle them on 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.
5. Broil for about 3 to 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.
Bon Appetit from The Motherland.
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