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Tuesday, August 14, 2012

Dealing with the zucchini deluge

Photo and text by KARA DiCAMILLO/ News contributor
Zucchini is one of those vegetables that you grow in the garden and find yourself giving away — or at least someone in your office is. Doesn’t it always seem that you have an overload of it? I have to admit that zucchini has never been high on my vegetable list. I’ll eat it grilled and love zucchini bread, but it’s certainly not my go-to vegetable.

When I visited the farmers market this week, I decided to buy out of my comfort zone. I wanted to make something new, but easy as well. What I like about this recipe is that the zucchini stays firm and doesn’t turn to mush, plus the hint of rosemary from my herb garden added a fresh flavor.
Baked Tuscan Zucchini
Serves 4
6 tablespoons of olive oil
Large onion, chopped
2 slices of white sandwich bread, torn
Third cup of parmesan cheese, grated
1 teaspoon of rosemary, chopped
5 small zucchini, ends trimmed and cut in half lengthwise
5 slices of pancetta, cut in half
Heat your oven to 375 degrees. Heat two tablespoons of the olive oil in a small pan, add the onion and sauté. Once the onion is soft and translucent, transfer it to a 9x14-inch baking dish and spread evenly on the bottom. Place the zucchini on top of the onion, cut-side up, and top with one piece of the pancetta.
In a food processor, combine the bread, cheese and rosemary, and pulse until it becomes crumbs. Sprinkle the mixture evenly on top of the pancetta and then drizzle with the remaining four tablespoons of olive oil. Bake for 40 minutes, or until the zucchini is tender, and serve immediately.