Seared Zucchini With Crispy Parmesan And Black Pepper Recipes

SEARED ZUCCHINI WITH CRISPY PARMESAN AND BLACK PEPPER

Seared Zucchini With Crispy Parmesan and Black Pepper image

This summery side dish is inspired by the flavors of cacio e pepe, Rome's beloved pasta dish. Zucchini or summer squash is seared in a very hot pan until golden, and while it cooks, coarsely ground black pepper is separately toasted and butter is added to brown. (Be sure to salt your zucchini just before you add it to the hot pan - not sooner - as they can release water and become mushy if salted and left to sit.) If you can, take the time to grate your own Parmesan for a lighter, almost pillowy-like consistency that melts into the butter and forms chewy-like nuggets of cheese. (This will not be a smooth, emulsified sauce.) Like many good summer dishes, this one is finished with torn basil. Serve with a side of grilled sausages or pearled couscous tossed with pesto. A tumbler of rosé would make this dinner worthy of eating outside on the back porch, dish in lap.

Provided by Colu Henry

Categories dinner, weekday, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
Kosher salt
1 1/2 pounds baby zucchini or summer squash (or use regular zucchini on the smaller side), ends trimmed and halved lengthwise
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, cut into 4 pieces
2 ounces freshly grated Parmesan or Grana Padano cheese
1/4 cup torn basil or mint leaves, or a combination
Flaky sea salt (optional)

Steps:

Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.

CRISPY ZUCCHINI CHIPS WITH PARMESAN

Crispy Zucchini Chips with Parmesan image

Provided by Guy Fieri

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

Canola oil, for frying
2 1/2 cups unbleached all-purpose flour
Kosher salt and freshly ground black pepper
2 eggs
2 cups buttermilk
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
2 1/4 cups panko (Japanese breadcrumbs), finely ground
1 medium zucchini, finely sliced on the bias (2-3 inch pieces)
Grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Roasted Garlic Aioli, for serving, recipe follows
1 lemon, cut into wedges, for serving
2 to 3 whole heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash Worcestershire sauce
Chopped fresh parsley, for garnish

Steps:

Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.
Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet.
Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain.
Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges
Preheat the oven to 425 degrees F.
Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

ZUCCHINI WITH PARMESAN

Zucchini with Parmesan image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Steps:

Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

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