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Zucchini, courgette, whatever you call them, is a staple summer food. They can be often found in a veg box at this time of year as they are grown in abundance. But, it can be difficult to know what to make with them. If you’re stuck for ideas, you’re going to love this recipe from Renee Erickson’s cookbook, Getaway.
Renee takes you on a culinary journey with Getaway, showcasing some of the most delicious flavours and dishes from Rome, Normandy, Paris, Baja, San Francisco, Seattle, and London, with tails of her inspirations. If you’re unable to go on your own getaway this summer, this cookbook will help to transport you to some far flung places.
This is inspired by the version my mother made with the Parmesan that came in a green can. When I first lived in Rome, I had a roommate who hated zucchini. But I made this dish with squash from the Campo de’ Fiori market and even she couldn’t resist the chewy cheese crust that coated the zucchini. She loved it then and serves it to her kids to this day. It was one of my earliest culinary conversions! It’s truly a summer dish—don’t mess around with it until the summer squash are at their peak.
- 3 tablespoons olive oil
- 450g zucchini, sliced ¾ inch (2 cm) thick on the bias
- 50 g Parmigiano-Reggiano, ground in a blender
- 1 tablespoon freshly grated lemon zest, to garnish
- 2 tablespoons mint leaves, torn
- Crunchy sea salt and freshly ground black pepper, to finish
- Really spicy olive oil (optional), to finish
Try the Boat Street Normandy Chicken recipe from Getaway!
- Heat a 10-to 12-inch (25-to 30-cm) heavy iron skillet over medium-high heat. Pour in the olive oil, place the zucchini in a single layer, and season with salt. Reduce the heat to medium and place a little heap of Parmigiano onto each slice and cook, undisturbed, for 2 minutes.
- When the bottom of the rounds are browned, use a slender offset spatula to carefully flip each over. Cook for approximately 4 more minutes, until the cheese has browned and crusted. Remove the zucchini to a serving plate, making sure to scrape up the cheese crusts along with the zucchini. Let them cool to room temperature before serving, but after that they are best eaten right away!
- Just before serving, grate lemon zest over the zucchini. Garnish with mint leaves, crunchy salt, black pepper, and, if you like, a drizzle of really spicy olive oil.