The first time I saw the picture accompanying this recipe, I pulled the recipe immediately as I thought the zucchini was drowning in melted cheese. When I looked closer at the picture I saw there was no cheese melted on top, it was just browned zucchini. Still something drew me to this recipe. I used to saute zucchini and squash in a pan with a little salt and pepper. An old friend taught me that technique for cooking veggies. This recipe is slightly reminiscent of my old technique not often used anymore.
- 8 zucchini (5 to 6 oz. each) ends removed, cut into 1-inch slices
- 2/3 c. extra virgin olive oil
- 1 c. grated, aged provolone or pecorino romano cheese
- 1 lemon, quartered
- Place large, heavy saute pan over medium high heat.
- When pan is hot, season zucchini with salt and pepper.
- Add oil to saute pan and when oil is hot, carefully place zucchini in pan on e of the cut sides. Saute 3 minutes or until deep golden brown. Turn zucchini over and saute 3 to 4 minutes until the other side is deep golden brown and the zucchini is tender all the way through.
- Place on a plate and sprinkle with grated cheese. Serve with lemon wedges. To prevent zucchini from getting soggy, squeeze the lemon directly onto the plate instead of onto zucchini. Dip the zucchini in the juice.
The zucchini was kind of amusing to fry as every time I flipped a slice of zucchini over a poof of smoke erupted when the zucchini hit the pan.
I went without the lemon and did pecorino romano cheese. I also salt and peppered the zucchini judiciously. I’m giving this recipe this rating despite the fact that my dead taste buds are preventing me from tasting pretty much everything and instead am going on my memory of how zucchini tastes. The zucchini turned out perfect. I just couldn’t taste anything. I can’t wait to try this again when I can taste my food.
This recipe is courtesy of Grandma Mo.