Why do that?
• Ina Gartens Parmeslangener Zucchini underlines the mild, sweet taste of the vegetables and will come together with just a few ingredients in a few minutes.
• Simply cave the zucchini with a spoon and then fill it with a combination of bread crumbs, Parm, herbs and some olive oil.
• Bake at 425 ° F for about 10 minutes.
It happened again: Your summer garden became a blooming zucchini patch. How they plan to enjoy the fruits of their work lies with them, but if they are looking for something new, I can suggest Ina Gartens parmeslanger zucchini? It requires little effort, only a few ingredients and only a small section of time.
It was only when I was an adult that I tried zucchini for the first time. It turned out that my father was not a big fan, so it was never served at home – something about the mushy interior (and often exterior) that provided an unpleasant eating experience.
I agree that overcooked, soft zucchini is not the right way. That’s why when I manage to cut it and cook it in a way that highlights its slightly sweet and super mild taste. Here is the reason why Ina’s recipe is the most delicious way I know to consume additional zucchini.
Simply recipes / Sara Haas
How to make the Parmesan ina garden fried zucchini
Start a large baking sheet with the preheat of your oven to 425 ° F and from the parchment. Cut six (or a few or as many as you want) in the longitudinal direction in half and then use a small spoon or a teaspoon to outfit the seeds and make a small “channel” while you go.
Cover the zucchini with a little olive oil and then place it on the baking sheet lined with parchment. Bake them until they are only tender, but still have some strength for them.
As you bake, make bread crumb filling by combining fresh herbs, parmesan cheese, spices, olive oil and panko bread crumbs. Turn the zucchini over and fill the channels with the breading mix. Go back in the oven and bake the baking sheet until the Panko is golden and crispy for eight to 10 minutes.
Why I Ina Gartens Parmesan fried zucchini love
This recipe reminds you why summer food is the best food. The combination of fresh, roasted zucchini with tasteful, crispy bread crumbs is the ultimate seasonal celebration. It is a beautiful dish that is perfect for dinner a week, but is also beautiful enough to serve guests.
I love to combine it with grilled salmon or chicken and it is fabulously cut into neighborhoods and served via a simple lemon pasta. The recipe is as it is, but I often add “extras” such as shredded red pepper or Aleppo pepper, lemon peel and finely chopped pecans. An end of the olive oil outside of the virgin and pressure from fresh lemon juice is the perfect note.
Simply recipes / getty pictures / Sara Haas
Tips for the production of Ina Gartens Parmese ferner zucchini
- Shovel before roasting: The recipe provides for having fried the zucchini seeds after 10 minutes. I suggest you make your shovel before Every roast (you can do it in half after hauling the zucchini in half). This means that you don’t have to find a way to keep and draw a hot zucchini at the same time.
- Do what you need: There are only three people in my family and I know that they won’t eat more than half of a zucchini. That’s why I only brew a few whole zucchinis for the recipe. Fortunately, it is a simple recipe to scale up or down.
- Adjust it: I have already left her to my favorite commitments, but I have experimented to find their own combinations. I also made this “Italian style” and served it with Marinara sauce to dive. It is also delicious with chopped Kalamata olives and feta instead of the parmesan. Have fun trying out new things!
