Zucchini in a Crunchy Parmesan Crust

November 12th, 2008

Can you believe that I still have zucchini growing?  Ok, maybe not, but last week I did.  I picked three zucchinis and one of them had been there for some time.  I can never figure out what to do with the HUGE ones, but Google and this recipe saved the day.  Here’s what I did:

Ingredients:

• 1 tablespoon olive oil
• 1/4 cup fine dried bread crumbs
• 1/3 cup grated Parmesan cheese (I actually used Pecorino Romano)
• 1/2 teaspoon dried rosemary, crumbled
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1 overly large zucchini (or a few smaller ones)

Method:

1. Preheat the oven to 400 degrees F.
2. Lightly grease a heavy baking sheet with the oil and set aside.
3. In a shallow dish, combine the bread crumbs, Parmesan cheese, rosemary, cayenne, salt and pepper, and mix well.
4. In a second shallow dish, lightly beat the egg.
5. Wash the the squash and trim the ends.
6. Cut into thin round pieces
7. Dredge each piece first in the egg and then in the Parmesan mixture, coating evenly.
8. Arrange well spaced in a single layer on the prepared baking sheet.
9. Bake in the oven for 5 to 7 minutes, then turn the squash over and bake 5 to 7 minutes longer, or until crisp and lightly browned.
10. Serve hot or at room temperature.

I hope you like it!