I have to confess, sometimes I just can’t look at another summer squash and zucchini in particular. It just brings back too many memories of my childhood when my mother would send my sisters and I around trying to sell off our giant zucchinis. As a nine year old, I was already at that point where I felt more than a little embarassed, bordering on ashamed, that we were peddling zucchinis to neighbors. It wasn’t for the money, but more that my mom wouldn’t give them away (very few people actually bought them!) But she was such an entrepreneur that she wasn’t going to just GIVE them away! All of that is to say that this recipe from her serves to erase any residual angst leftover from that memory – it’s just that good!
Just when you think you couldn’t possibly eat another summer squash let me tell you that you need to try this; carmealized, juicy (very!) medallions with a parmesan cheese crust. They were so incredible that I was beginning to think that I ate a baseball-bat size amount of zucchini and had to consciously force myself to stop. Eat them when they are hot, they are simply amazing!
Parmesan-Crusted Roasted Zucchini Medallions
5-6 medium zucchini, cut in 1 inch thick rounds
flaked parmesan or grated to cover (2/3 cup)
Preheat oven to 450 degrees. In plastic bag shake the zucchini with the olive oil, salt and pepper to coat. Spread them out evenly on foil lined baking sheet and sprinkle the cheese on the tops of the zucchini medallions, covering tops well. Bake for 20 minutes or until tops begin to brown and serve immediately.