Ivana’s Grilled Zucchini

One would think grilled zucchini to be an obvious dish, but it’s not nearly as common as all that. The recipe is courtesy of Ivana, who prepared it for a wonderful meal in the hinterland of Verona. It’s more of a procedure than a recipe:

Wash, dry, and thinly slice lengthwise a number of zucchini — 1/8-inch or so (3 mm) slices

Grill them for a couple of minutes, turning them once. Transfer the slices to a baking dish and lay them flat.

Take a look at how many you have, and prepare a mixture made with three parts grated Parmigiano, 1 part bread crumbs, and a little minced garlic and parsley. Spread the mixture over the zucchini — it shouldn’t be too thick — drizzle a little extra virgin olive oil over them, and roast them for a few minutes in a preheated 400 F (200 C) oven. When the oil is crackling and the crust is lightly browned they’re done.

The rest of the meal this was served in.

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Categories: Recipes from the Veneto, Cucina Veneta, Zucchini and Squash

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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