Last night was the first Friday in a long time that we have not had a downpour. The weather this year in this part of the country has been bad for those who work and look forward to a weekend at the lake. Heavy rain and tornado warnings have been the order of the day and a couple of times already we have sat in front of the TV waiting for the sign to go down to the basement. Yikes, and I thought hurricanes were bad...at least you get plenty of warning. The only ones enjoying this weather have been the flowers in the garden; that is, except for the geraniums whose leaves turn brown from so much water.
One of my favorite dishes with steak is zucchini. I have several ways of preparing them in the summer, usually in combination with tomatoes and onions and basil, of course. Last night I decided I wanted them simple, crispy and with a little cheese, given the fact that my daughter had already asked for a cauliflower gratin and grilled potobellos. You should see the amount of Parmeggiano Regiano we go through in this house!
There really is no recipe for making zucchini in this simple way; but make plenty, for once cooked they seem to evaporate!
If you are having company for dinner make a strawberry tart for dessert!
For 2 people
Preheat oven to 400 degrees.
Slice 2 zucchinis in fairly thin rounds. Sprinkle some fresh oregano, salt and pepper.
In a skillet melt 1 TB butter and 2 TB olive oil. Add 2 cloves of garlic, mashed and thinly sliced. Sautee until golden and remove to a plate. Add the zucchini rounds in a single layer and cook undisturbed until browned . Flip and do the same on the other side. Remove to a plate. Cook the rest of the zucchini and if you need to add more butter and olive oil do so but sparingly. Once all the zucchini are browned transfer to a gratin dish. Sprinkle liberally with Parmesan cheese and drizzle the oil from the pan over the cheese. Bake for about 20 minutes or until browned on top.