Skip to main content

Here Come the Zucchini

Last time I wrote about our garden, the zucchini were still in their infancy. Now, as zucchini always does, they're coming fast and furious. This year we decided to grow an heirloom variety called Cocozelle, which are shaped entirely different than the more typical long style. These guys are nearly round when they're grown out!

This past Monday, as a part of our regular Meatless Monday, Cyn put together a side dish that turned out so well I wanted to devote this blog entry to it. It was simple, quick to put together and really tasty. It even reheated well the next day when I took the leftovers to work for lunch.

  • 1/3 cup breadcrumbs
  • 1/2 cup shredded parmigiano cheese (almost any good melting cheese would work well)
  • 1 small shallot, minced
  • 1 small hot pepper, minced (optional, but we like it hot)
  • minced fresh herbs (optional - summer or winter savory, oregano, parsley and thyme all work)
  • melted butter
  • 1 pound of zucchini cut into 1/4 inch rounds, slices, or strips (your choice)
  • salt
Note: The more common long zucchini will work just as well!

  • Slice the zucchini, salt lightly and allow to stand on paper towels for 10-15 minutes. This will draw out some of the natural liquid contained in them, much like you would do with an eggplant.
  • Dip one side of each zucchini slice in the breadcrumbs - it will form a nice crunchy base
  • Place the zucchini slices on a silicone mat (to prevent sticking) on a sheet pan
  • Mix the breadcrumbs, cheese, shallot, hot pepper, and herbs together
  • Drizzle a little melted butter onto each zucchini slice
  • Sprinkle the mixed ingredients on to each slice

  • Cook in a 400 degree convection oven (425 degree regular oven) until the cheese is melted and begins to lightly brown
  • Remove and serve hot

These little beauties are crunchy yet creamy, delicious and pretty darn healthy. Since we have so many zucchini in the garden, we spent some time talking about what else we might do with them and came up with a few ideas for future meals.

- Build a Zucchini Parmigiano sandwich (much like eggplant parm) with fresh tomato and mozzarella
- Fan the baked peice out on a plate and position fried eggs on top for a complete meal with protein
- Make a veggie Napoleon with the zucchini, tomato, ricotta and basil leaves

The possibilities are probably endless. How would you use them?


  1. My loving wife and the brains behind all of the dishes you see on this blog informed me that I had some errors in the first version of this post. They have been corrected. Thanks Cyn.

  2. This looks wonderful, Al - and so simple like you said. I love that you grow your own zucchini and what an interesting shape these heirlooms have... I bet they tasted amazing with those crispy bread crumbs and parmesan cheese...

  3. They look delicious! I am always looking out for new ways with courgettes as we are in the middle of our yearly glut. Luckily I LOVE them so I never mind having so many. Happy days....

    1. Every time I see them referred to as courgettes I think of a very fast little dog, you know, a Chevy Corvette blended with a Welsh Corgi. Hmmm, never mind.....

    2. Lol!!! Ah, the old 'you say tomato and I say tomarrrto' chestnut :) So alike and yet so different...thats what makes the world go round!

  4. Love the recipe! YUM! I have yet to see a zucchini recipe that doesn't look good.


Post a Comment

Popular posts from this blog

Oven Roasting Fresh Tomatoes for Pasta Sauce

A while back I wrote a post about using the preserved tomato sauce from 2008 that we still had in our pantry. It was the last jar of what was the best tomato crop we have grown -- to date. This weekend we picked and roasted the first batch from this year's garden with high hopes that we could match the richness of flavor from that magical year.

I wanted to share the process, especially since it's so simple, at least up to the canning, which I won't cover here. Those of you that can know it's not really hard, just a little time consuming.

The first step is pretty obvious, get yourself some tomatoes. We like to grow our own, but you can also buy them from a farm or farm market. Here's a little tip if you decide to buy -- offer to buy the "seconds", you know, the less than perfect tomatoes that everyone else has passed on. They can have blemishes, partial spoilage and even the occasionally bug hole. Don't worry, you're going to cut away any bad par…

2008 was a very good year....

...for tomatoes in Newburgh, NY. That's where we lived then and where we grew, roasted and canned tomato sauce. We actually did that every year but there was something magical about the quart mason jars full of that 2008 vintage. Last night, as part of Meatless Monday dinner, we opened the last one.  Nearly 4 year old tomato sauce you say? Isn't that, um, dangerous? Not at all if the jars are initially prepared correctly, the canning process is carried out properly and the seal remains intact. It was both exciting and a little sad to crack open that seal, but the finished meal made it all worth it. Cynthia's original recipe was a perfect use for that special vintage.

Herbed Crepes with Ricotta, Spinach and Chard Filling
Ingredients (crepes) 1 cup AP flour1 cup + 2-4 tbsp liquid of your choice, could be stock, milk, beer, water or any combination thereof - I used 1 cup Better than Bouillon No Chicken and 3 tablespoons of Duck Rabbit Milk Stout beer3 large eggs2 tbsp unsalted q…

Authentic Unbeatable Swedish Meatballs!

Think Ikea, But 100 Times Better
A Guest Post by Anneli from Delicieux
I am delighted to be back here on A Reluctant Foodie doing another guest post for Al. Our last challenge (Stuffed Peppers) was such fun that we decided to do it again and this time I suggested 'Balls"!

'Balls' was a fun choice as it gives such a large scope for experimenting - meatballs, fish balls, rice balls, chocolate balls, ice cream balls...the possibilities are endless. Not to mention the childishness of repeatedly writing 'balls'!! (and yes, I'm 36, not 3!)

In fact, I had no trouble at all deciding which 'balls' I was going to make, it was inevitable. I am half Swedish and I was brought up in a house where certain Swedish foods were regulars at our table. I was aware of Ikea and their meatballs before the rest of the world began their love affair with them.

My Mormor (Grandma) used to make them fresh and serve them with dollops of sweet lingon berry sauce, boiled potatoes …