Parmesan Lemon Zucchini Recipe 445

Steps:

• Preheat the oven to 425 degrees F.
• Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
• Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
• Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

Steps:

• Melt butter in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Working in batches, add zucchini, thyme and lemon zest. Cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste. Serve immediately, sprinkled with Parmesan and lemon juice.

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

Steps:

• Whisk together the lemon juice, olive oil, salt, pepper, and green peppercorns. Taste and adjust seasonings. Roll each zucchini slice into a coil and place on serving plate. Pour dressing over zucchini. Drop Parmesan shavings over the plate. Serve immediately.

Steps:

• Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
• Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
• Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
• Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.

Steps:

• If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
• To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
• Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
• Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
• If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
• To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.