These neat little vessels, adapted from a recipe in Mollie Katzen's Vegetable Heaven (Hyperion, 1997), are tender and moist, with a pungent, crunchy top—a good way to attract hesitant young children to the concept of a vegetable dish. Let the kids sprinkle on the cheese and these may interest them even more.
Recipe Ingredient Details:
1 tablespoon butter
2 teaspoons minced garlic
4 small zucchini or summer squash (slender ones, about 6 inches long), halved lengthwise
Salt and pepper
Grated Parmesan cheese (1 cup or more, to taste)
Preheat broiler. Melt butter in a large cast-iron skillet or pan with an ovenproof handle. Add garlic and sauté over medium-low heat for several minutes, but don't let garlic brown.
Place zucchini halves facedown in garlic butter and sprinkle lightly with salt and pepper. Sauté over medium-high heat for about 5 minutes, or until zucchini are just slightly tender when poked gently with a fork.
Turn zucchini over and sprinkle generously with cheese. (Don't worry if cheese spills into the pan. It will melt into a delicious crust.) Cook for just a minute or 2 more, then transfer skillet to broiler. Broil for 3-5 minutes, or until cheese is melted and golden brown. Serve hot.
Recipe Additional Notes:
Calories 137,Fat 9,Perfat 59,Cholesterol 23,Carbo 5,Protein 10,Fiber 1,Sodium 538
Tue, 2012-07-10 11:39