It’s the season for giant zucchini! If you garden and you are growing zucchini, then you know that if you take your eyes off of them for even a day, they can grow out of control!
Now the best time to pick a zucchini for flavor is when they fairly small: about 8 inches long and no thicker than your forearm. The larger zucchini are still edible, but I would use them for other things.
Now the zucchino I used (in Italian, you usually make a word plural by changing an “o” to an “i”) in this recipe was a little on the larger side. I even had to cut it so it would fit on my mandolin. The reason I used a larger zucchino was because I added the flavor with Chef Shamy Parmesan Basil Garlic Butter. This recipe is simple, tasty, and looks beautiful!
*Note: I used a mandolin to slice mine. A mandolin for the kitchen is a board with a sharp blade that allows you to slice thinly and quickly. Here is an example of an inexpensive mandolin on Amazon similar to the one I used.
Parmesan Garlic Zucchini AppetizerCourse: Appetizers, Sides
2-3 small zucchini or 1 large zucchino
- Preheat oven to 300ºF. Line a baking sheet with foil (for easy cleanup). With a mandolin* or sharp knife, slice zucchini lengthwise as thin as you can. (Be careful!) Place zucchini slices on the foil and then brush with Chef Shamy Parmesan Basil Garlic Butter that has come to room temperature. (You can even heat the butter slightly in the microwave to get it soft enough to spread.) Flip slices and repeat on the other side. Place in the oven for 15 minutes. Butter will have melted and zucchini is tender.
- Before it has cooled, grab one end of the slices with tongs and fold the slice onto itself several times on a plate and then serve!
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