Savor the uncomplicated delight of our Zucchini Medallions with Crispy Parmesan. Sliced into perfect rounds, the zucchini is lightly brushed with olive oil, then oven-roasted until tender. A crowning touch of Parmesan cheese crisps beautifully in the heat, adding a golden, nutty crunch. This quick and easy recipe transforms simple ingredients into a gourmet experience.
[cooked-sharing]
Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
2Oak Spring Farm zucchini, sliced into 1/4" rounds
2cloves Oak Spring Farm garlic
¾tspkosher salt
2tbspolive oil
½tspfresh ground black pepper
½cupparmesan cheese, fine grated
¼cupbread crumbs
Directions
1
Preheat oven to 450° F
2
On a cutting board, using a chefs knife, smash the garlic cloves by placing the flat of the knife on them and smashing down on the other side with your hand. Careful not to hit the sharp part of the blade! Sprinkle the salt over the smashed cloves and then rock the flat of the blade over the cloves to turn them into a paste. The rough salt helps break apart the garlic and releases all of its flavor.
3
In a large bowl, toss the zucchini medallions with the garlic and salt paste, olive oil, and black pepper until they are well coated.
4
In a small bowl, mix the parmesan cheese and breadcrumbs.
5
Arrange the medallions in a single layer on a baking sheet, either non-stick, lightly greased or with parchment paper. Sprinkle the parmesan cheese mixture over the medallions. Place the baking sheet near the top of the oven and roast for 5-10 minutes or until the zucchini looks golden brown around the edges. Stick the pan under the broiler for 30 seconds make sure the cheese gets bubbly and a little crispy.
6
Serve immediately and enjoy!
DifficultyBeginner
Ingredients
2Oak Spring Farm zucchini, sliced into 1/4" rounds
2cloves Oak Spring Farm garlic
¾tspkosher salt
2tbspolive oil
½tspfresh ground black pepper
½cupparmesan cheese, fine grated
¼cupbread crumbs
Directions
1
Preheat oven to 450° F
2
On a cutting board, using a chefs knife, smash the garlic cloves by placing the flat of the knife on them and smashing down on the other side with your hand. Careful not to hit the sharp part of the blade! Sprinkle the salt over the smashed cloves and then rock the flat of the blade over the cloves to turn them into a paste. The rough salt helps break apart the garlic and releases all of its flavor.
3
In a large bowl, toss the zucchini medallions with the garlic and salt paste, olive oil, and black pepper until they are well coated.
4
In a small bowl, mix the parmesan cheese and breadcrumbs.
5
Arrange the medallions in a single layer on a baking sheet, either non-stick, lightly greased or with parchment paper. Sprinkle the parmesan cheese mixture over the medallions. Place the baking sheet near the top of the oven and roast for 5-10 minutes or until the zucchini looks golden brown around the edges. Stick the pan under the broiler for 30 seconds make sure the cheese gets bubbly and a little crispy.
