Sunday, July 15, 2012

Zucchini Parmesan Medallions

When summer hits, the zucchini invades, especially if you were foolish enough to put a plant or four in your garden. Like spiders, they multiple at astounding rates. One day they are cute and small, making your heart sing at your ability to grow your own food. But look away for a moment and you find gigantic bats sticking out from those leafy stalks. Never fear, here is a great way to cook up those green giants that everyone will love. With less than five ingredients and almost no work on your part you will be reducing those monsters to delicious juicy morsels of summer goodness.

This recipes comes from my mother who loves zucchini. She tosses zucchini medallions - 1 inch slices of zucchini - with olive oil, salt, and pepper, topping them with shaved parmesan cheese. It sounds like one of those recipes that is too simple to be so delicious, but trust me, it really is. The best part is that these little addictive morsels will be gone faster than you can say cheese, so it's a great way to use up all of that zucchini overflowing out of your garden or the farmers' market!

Baking the zucchini at a very high temperature makes the outside crisp while keeping the inside tender and juicy. The parmesan topping gives them a gooey-crisp crust that is beyond satisfying. These will even work on the grill if you're feeling skittish about turning your oven on in the summer heat. But unless you have a double wide grill, you will be wailing that you didn't make enough. So bite the bullet and turn on that oven!

Zucchini Parmesan Medallions
(serves 3-4)

5-6 zucchini (1 inch round, or if larger, cut in half lengthwise) cut in 1 inch pieces
1 tablespoon olive oil
shaved parmesan (about 1/2 cup)

Preheat oven to 450 degrees. In a bowl, toss zucchini with olive oil and salt. Place zucchini on a parchment lined baking sheet and top with parmesan. Grind pepper over top and bake for 13 minutes until cheese begins to brown and bubble. Remove from oven and allow to sit for 2-3 minutes or risk burning your tongue on the hot juices.


Recipes currently inspiring me:

Falafel Stuffed Eggplant with Tahini Sauce and Tomato Relish at Eats Well With Others
Bacon, Sour Cream and Dill Baked Potatoes at Cinnamon Spice and Everything Nice
Sofrito and White Bean Ragout at Stacey Snacks

1 comment:

Reeni said...

I am one of those crazy zucchini lovers Kirsten! I love these! Hope you are well and enjoying your summer! oxox