Zucchiniperini Recipes

ZUCCHINI PERINI

Zucchini Perini image

Chef Tom Perini of the Perini Ranch Steakhouse, in Buffalo Gap, Texas, introduces this delicious twist on zucchini. Try it for your next family dinner.

Provided by TxGriffLover

Categories One Dish Meal

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb ground beef
1/2 lb hot Italian sausage
1 large onion, diced
1 dash salt
1 dash ground black pepper
1 (28 ounce) can whole tomatoes, mashed and drained
6 ounces tomato paste
1/4 cup tomato sauce
2 teaspoons oregano
1 dash garlic powder
2 lbs zucchini, sliced 1/4 thick
1/4 cup freshly grated parmesan cheese

Steps:

Preheat oven to 350º.
In an oven-safe pan, brown the ground beef, sausage and onion. Add salt and pepper to taste.
Add the whole tomatoes, tomato paste and tomato sauce. Add the oregano and garlic powder and simmer for 5 minutes.
Add the zucchini, mix thoroughly then sprinkle with Parmesan.
Bake at 350º until cheese melts and starts to brown, about 10 minutes.

PARMESAN ROASTED ZUCCHINI

Parmesan Roasted Zucchini image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

6 medium zucchini (2 1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup panko (Japanese bread flakes)

Steps:

Preheat the oven to 425 degrees F.
Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

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