Saturday, June 15, 2013

Friday Night Dinner On The Deck...Crispy And Cheesy Zucchini

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Friday night is my favorite time to cook dinner.  Even when I worked,  it was a time to take out the pots and pans and cook something special perhaps in celebration of two days of R & R!  Now that I am retired I go at it with gusto and try to make it fun for my daughter and me.

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.

4 comments:

  1. I love zucchini and am always looking for new ways of preparing it. This looks and sounds delicious (and who doesn't love Parm?). I will be making this sometime this week and sounds wonderful pared with a steak. Now that I think about it probably tomorrow nights dinner.

    Carolyn/A Southerner's Notebook

    ReplyDelete
    Replies
    1. I have some leftovers which I will turn into a fritata today!

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  2. This would be a main course for us! (In larger quantity of course, and with a side or 2.) Your instructions said to peel the zucchini, but I see that you actually did not in the photo. Is that because zucchini has such a high percentage of water, or just your preference at that moment? I love the ease of this dish.

    ReplyDelete
    Replies
    1. Arianna,

      Thanks for alerting me. That is a mistake which has been corrected. I was thinking of the cucumbers I had peeled for a cuc and tomato sandwich that afternoon. Getting old...

      Delete

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