Zucchine

ZUCCHINE AL FORNO
Baked Zucchini

2 zucchini
2 tbs. parsley, finely chopped
1 tbs. basil, finely chopped
1 clove garlic, finely chopped
1/4 cup fresh breadcrumbs
1 tbs. grated Parmigiano
1 tbs. olive oil
1/3 cup pine nuts, toasted
salt
pepper

The zucchini used in this recipe are cut across to about 1-in. in length. Scoop out and discard, only 3/4 of the center.

Combine all ingredients adding the pine nuts last. Mix well.

Cook zucchini rounds in boiling salted water until al dente (slightly undercooked, still a little hard in the center), and then cool in ice water. Drain on paper, towels. Fill the zucchini with stuffing without packing too tightly and place in a casserole pan with a little oil. Let it bake for 5-10 mins. at 325ºF.

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ZUCCHINE AL FORNO CON PECORINO TOSCANO
Baked Zucchini with Pecorino Toscano Cheese

For the zucchini:
2 lbs. zucchini
juice of 1 lemon
1 medium chopped onion
4 tbsp. butter
4 oz. grated Pecorino Toscano cheese
4 oz. sliced Pecorino Toscano cheese

For the bechamel:
2 tbsp. flour
2 tbsp. butter
3/4 cup milk
salt and white pepper
nutmeg

Wash and remove the ends of the zucchini and cut them into slices. In a pan brown the chopped onion in butter and then add the sliced zucchini. Cook until almost tender.

Prepare the bechamel sauce in a double boiler. First melt the butter, then add the flour, always stirring with a wooden spoon. When you have a paste add the warm milk. Keep on stirring until you have a homogeneous cream. Add salt, peper and nutmeg to taste.

In a buttered baking dish layer the zucchini, the bechamel sauce and grated Pecorino Toscano cheese. Cover the top with the sliced cheese. Bake in a 350°F oven for 20 minutes or until the top is well browned.

Serves 4

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ZUCCHINE IN SCAPECE

Marinated Zucchini

1 lb. zucchini
1 tbs. extra-virgin olive oil
2 tbs. vinegar
1 sprig mint, finely chopped
salt
pepper

Wash, slice, pat dry and fry the zucchini in oil. When golden brown remove from oil and rid of excess fat on paper towel. Arrange in a serving platter and flavor with vinegar mixed with chopped mint. Salt and pepper to taste.