Zucchini With Lemony Crumbs Recipes

ROASTED ZUCCHINI WITH LEMON

Steps:

• Put 2 large shallow baking pans (preferably heavy; 1 inch deep) in upper and lower thirds of oven and preheat oven to 500°F.
• Cut 5 (1/8-inch-thick) crosswise slices from middle of lemon and squeeze 1 teaspoon juice from remaining pieces. Whisk together oil, lemon juice, salt, and pepper in a medium bowl. Add zucchini and toss until coated.
• Divide zucchini between preheated baking pans, spreading evenly in 1 layer, and roast in upper and lower thirds of oven until undersides are browned, about 10 minutes.
• Meanwhile, combine lemon slices and sugar in bowl and toss to coat. Gently turn zucchini slices over and arrange lemon slices in 1 layer alongside zucchini. Switch position of pans and roast until zucchini and lemon slices are tender and browned, about 7 minutes. Serve, overlapping slices slightly, on a platter (not in a bowl) to prevent weeping.

ZUCCHINI WITH LEMONY CRUMBS

Steps:

• Toss zucchini with 3/4 teaspoon salt in a colander set over a bowl and let drain 20 minutes. Squeeze handfuls of zucchini in a kitchen towel to remove excess moisture.
• Melt 3 tablespoons butter in a 12-inch heavy skillet over medium heat, then cook bread crumbs, zest, thyme, and 1/8 teaspoon salt, stirring, until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet, then cook garlic in remaining 3 tablespoons butter over medium-high heat, stirring, until fragrant, about 30 seconds. Add zucchini and sauté until softened slightly, 2 to 3 minutes. Serve zucchini topped with bread crumbs.

ROASTED ZUCCHINI WITH GARLICKY BREAD CRUMBS AND MOZZARELLA

Steps:

• Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
• Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
• Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
• When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
• Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

SAUTéED ZUCCHINI WITH LEMON

Steps:

• In a large skillet, heat the butter and oil over medium heat.
• Cut each zucchini half lengthwise into 4 pieces.
• Season the flour with salt & pepper, then coat with the zucchini with flour.
• Sauté zucchini in oil and butter until cooked through but not mushy, turning to brown on all sides (5-10 minutes).
• When done, turn heat to low, and add soy sauce and lemon juice.
• Serve promptly.

ZUCCHINI WITH LEMONY CRUMBS

Steps:

• Toss zucchini with 3/4 tsp salt in a colander set over a bowl and let drain 20 minutes. Squeeze handfuls of zucchini in a kitchen towel to remove excess moisture.
• Melt 3 tbsp butter in a 12-inch heavy skillet over medium heat, then cook bread crumbs, zest, thyme, and 1/8 tsp salt, stirring, until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet, then cook garlic in remaining 3 tbsp butter over medium-high heat, stirring, until fragrant, about 30 seconds. Add zucchini and saute until softened slightly, 2 to 3 minutes. Serve zucchini topped with bread crumbs.