Tonight’s dinner was Chicken Piccata and Jasmine Rice. I wanted a tasty veggie that could hold it’s own flavorwise, without a heavy sauce. This is a recipe I found on line, on Damned Delicious, with my own very minor variations.
- 4 to 5 Zucchinis, on the smallish side and close in diameter
- 1/2 C grated Pecorino Romano Cheese
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/2 tsp. thyme
- 1/4 tsp. garlic powder (NOT garlic salt)
- 1/2 tsp. Lawry’s salt
- 1/4 tsp. fresh ground black pepper
- 1 to 2 tbsp. parsley, fresh or dried both work
- 1 to 2 tbsp. olive oil
Preheat the oven to 350. Cover a large cookie sheet with foil, then put a cooling rack on the tray. This will let the air circulate around the zucchini while it cooks.
Trim the ends off the zucchinis and cut them in half. Then slice each 1/2 in 1/2 again lengthwise, then each of those pieces into thirds, lengthwise. This sounds much more complicated than it actually is, so here are some photos.
Now mix together all the other ingredients, except the oil, and spread them out on a paper plate:
Put the zucchini pieces into a large ziplock, add the oil and shake them to coat them lightly.
Take each piece and dredge it, on the two cut sides, in the cheese and spice mixture, then line them up on the rack without touching.
Put the tray into the preheated oven, on the highest rack. Bake the zucchini about 20 minutes. Rotate the pan and turn the oven onto broil. Watch the zucchini at this point. The cheese will turn a lovely brown and get crispy, but, it will go from browned to burnt very quickly.
5 zucchinis will make 60 slices which will feed 6 to 10 people as a side dish. This could also be served as an appetizer just as it is or with ranch dressing or some warmed marinara.