Zucchini

Zucchini and Eggplant Gratin

Makes 4 servings. 

This lovely treat is easy to make and flavorful.

INGREDIENTS:

  • 3 small eggplants, about ¾ pounds

  • 3 small zucchinis, about ¾ pounds

  • 1/3 cup extra-virgin olive oil

  • 1/3 cup panko

  • 1/3 cup freshly grated imported Parmesan cheese

  • 1 cup tightly packed basil leaves, torn into small pieces

  • 2 teaspoons Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Rinse and dry the vegetables. Trim and discard the ends.

  3. Cut crosswise into ½ inch slices.  

  4. In a large bowl combine the oil, panko, parmesan cheese, basil, salt, and pepper. Add the vegetables and combine. Season to taste with salt and pepper.     

  5. Arrange the slices tightly standing upright, side by side, alternating between both vegetables in a 9x9 oven to table dish. 

  6. Bake uncovered for about 50 minutes or until almost tender.

 
 

Broiled Zucchini

Broiled+Zucchini.jpg

Makes 4 servings.

This recipe is a simple, flavorful side dish which is very much in season. You can also sauté or grill the zucchini. For grilling you may want to cut the zucchini horizontally.

INGREDIENTS:

  • 2 medium zucchinis

  • Extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • Pinch of red pepper flakes

  • Snipped chives with scissors for garnish

PREPARATION:

  1. Rinse the zucchini, pat dry and discard the stems. Cut into thick rounds (about ½ an inch).

  2. Line a cookie sheet with foil and arrange the rounds on the foil. Grease with olive oil and season  with salt and pepper on both sides.

  3. Broil very close to the heat source until lightly golden, about 2 minutes on each side.

  4. For a spicy taste use a pinch of flakes.

  5. Garnish with chives.