Parmesan Lemon Zucchini Recipe 445 Food

GARLIC LEMON AND PARMESAN OVEN ROASTED ZUCCHINI

Steps:

• Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.
• Cut zucchini into 4 wedges through the length.
• In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart.
• Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out).
• Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.
• Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm
• Recipe Source: adapted slightly from Liluna

ZUCCHINI PARMESAN WITH LEMON

Steps:

• Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks.
• Heat oil in a heavy nonstick skillet over medium high heat.
• Sauté zucchini and lemon peel about 3 minutes, stirring frequently, until zucchini is lightly browned.
• Mix in Parmesan cheese and pepper to taste.

ZUCCHINI PARMESAN

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.

PARMESAN COURGETTES (ZUCCHINI)

Steps:

• Heat a little olive oil in a pan and add the courgettes.
• Cook until slightly browned then add the garlic, lemon juice and zest and stir though. Sprinkle over the parmesan and stir to coat the courgettes. Fry until the parmesan crust crisps up.
• Serve with some parsley sprinkled over the top and wedges of lemon if desired.

ZUCCHINI WITH GREEN PEPPERCORNS, LEMON AND PARMESAN

Steps:

• Whisk together the lemon juice, olive oil, salt, pepper and green peppercorns.
• Taste and adjust the seasonings.
• Roll zucchini slices into a coil and place on serving plate.
• Pour dressing over zucchini.
• Drop parmesan shavings or gratings over plate.
• Serve immediately.
• Note: To make zucchini ribbons, cut a thin slice off the zucchini and discard the slice.
• Place the zucchini, cut side down, and using a carrot peeler, press down hard and cut a slice.