I am not a fan of limp, soggy zucchinis. The
secret of this recipe lies in using small zucchinis and barely blanching them.
If they get tender, hey it happens, just serve them with butter. But if you
don’t overcook them, the zucchinis will be hot and yet still crunchy through
and trough.PARMESAN CRUSTED BABY ZUCCHINIS
2 small baby zucchinis
2 tsp olive oil
2-3 Tbsp grated parmesan cheese
salt and black pepper to taste
- Fill a medium pot with water and bring to a boil with 1 tsp olive oil.
- Next set out a bowl of ice water
- Wash the zucchinis and cut off ends and quarter them lengthwise.
- Drop the zucchinis into the rapidly boiling water for 1 minute.
- Remove with a slotted spoon and immediately plunge them into the bowl of ice water for a few minutes to halt the cooking process.
- Drain in a colander and pat dry with paper towels.
- Arrange zucchinis in rows, with the cut side up on the prepared pan.
- Brush the tops with olive oil and sprinkle with a little salt.
- Sprinkle parmesan cheese on top.
- Place in the oven and turn the setting to broil until cheese is completely melted and well-browned.
- Remove from oven and season with freshly ground pepper.
- Serve hot or warm.
- The zucchinis will be crunchy tender and delicious.
