Brian's Photo Blog — Article 654
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Parmesan-Crusted Zucchini
Monday 8 May 2017   —   Category: Cooking & Food
In early May 2016 I enjoyed a meal at Olive Garden which included a vegetable dish called Parmesan-​Crusted Zucchini, which I had never had before. Unfortunately I neglected to take any pictures, so I had to “borrow” the image to the right from their Web site.

Olive Garden doesn’t seem to have any in­for­ma­tion about it, but you can check out the oth­er photos for the Chicken Piccata and Tilapia Piccata dishes on their Tastes of the Med­i­ter­ra­ne­an page, in addition to the Chicken Mar­ghe­ri­ta picture I have included here.

A week later I tried my own version at home. It wasn’t exactly like what I had at Olive Gar­den, but it was still really good. Let’s take a look at how I made it.
I made this dish for the second time just last weekend, so I will be adding comments from that experience as well. I didn’t take any new photos because I had plenty of good ones from last year.

Starting with three medium-​sized zucchinis, I divided each in half, cutting across the diameter. Then I cut each piece in half the long way, as shown in the photo to the right.

Next I cut two quarter-​inch-​thick slices from each of those halves, discarding the third piece which was the rounded outside end. I repeated the process for all the zucchini.

This photo shows a piece of zucchini at each stage of the cut­ting. There are two more similar photos from different angles, which you can view here and here.
Once all the cutting was done, I laid out the slices on my favorite baking sheet, which was covered with two silicone baking mats.

This amount of zucchini would probably be enough for six servings.
Next I sprinkled some herbs over the zucchini. I’m not positive, but I think I used Trader Joe’s Herbes de Provence.

Last Sunday I used dried rosemary and basil. I also sprinkled on some garlic powder, which adds a nice flavor. If you have the time and dedication, pressed fresh garlic would be even better.
After that I sprinkled some parmesan cheese. Maybe I could have been a bit more generous.

On my second try last Sunday I made sure to use plenty of cheese ... no reason to skimp!
Last, I added a sprinkling of panko bread crumbs so that the final product would have a bit of crunch.

Last Sunday I put the panko on before the parmesan. I thought that having melted cheese on top of everything else could be better, but I’m not so sure. It might have made the panko more moist and less crunchy.
Looking back over my notes from a year ago, I was dismayed to find that I didn’t really take any. I dropped the ball on that one!

Well, I did write down that I broiled rather than bake them. I would assume that I positioned the rack in the middle of the oven so that they were not too near the top heating element. That is what I did last Sunday.
I’m guessing they were in the oven for 15 to 20 minutes. Just keep going until they are brown on the top. Use a knife to test the tenderness of the zucchini.

Based upon my experience last Sunday, I think 10 to 15 minutes is more like it. Because the zucchini is so thin it cooks pretty fast.

That day I served them with beef stro­ga­noff over extra wide egg noodles. It was a truly scrumptious meal!
I took 34 pictures to document this process. The best 13, five of which form a sequence, have been added to the Gourmet Chef Wannabe 2016 album.
Brian's Photo Blog — Article 654
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