Grilled zucchini with herbed crumbs
I am a little under the influence of opera at the moment. The London Royal Opera broadcasted their Flying Dutchman Wagner’s opera to movie theatres worldwide and of course I never miss a performance if I can help it. This production ended on a tragic note, with the doomed Hollander taking off to the raging seas believing, mistakenly, that his last hope for redemption, his beloved Senta, was unfaithful, therefore unknowingly punishing him to eternal suffering on a never ending sea voyage. His last heroic act was to not take her with him to his doomed fate. Did I misinterpret it and he was redeemed by her proclamation of undying love after all? Most of the previous performances I have seen had a more optimistic ending. Something about this opera and the olympian quality performance hit a chord with me and I was completely immersed in their saga. Let’s just say I am keeping Kleenex in business today.
To step back into reality and cheer myself up I headed to the kitchen and found a few lovely little zucchini waiting patiently on the shelve in the fridge. They were so nice and fresh that I didn’t want to adulterate them too much. A light brushing of fruity olive oil, a quick grill in a pan and a sprinkling of herbed bread crumbs was all they needed. I served them on their own, they were too good to mix with other foods, but then again, I am a veggie kind of gal. They would make a lovely side dish to any dinner.
You can do the same with other vegetables, from asparagus to broccoli, broccolini, cauliflower, fennel and more.
I hope you enjoy.
6 baby zucchini
2 cups bread crumbs
2 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh thyme
Cut each zucchini in half vertically.
Brush zucchini with olive oil on both sides.
Brush a grill pan with olive oil and place over medium high heat.
When the pan is hot add the zucchini cut side down in one layer and cook, shaking the pan gently a few times until the cut side is golden brown.
Turn the zucchini over and cook on other side only until it’s just cooked. you can test by inserting a knife into the zucchini to see i fit soft and cooked through. When it is done remove from heat, transfer the zucchini to a serving platter and keep warm.
To make the herbed crumbs:
Add the oil to a small skillet and heat.
Add the bread crumbs and toast them, stirring to moisten them all with the oil.
Add the thyme and parsley and finish cooking when the crumbs are toasted and are turning golden. When the crumbs are toasted and turning golden
Divide the zucchini among the serving plate or a platter.
Sprinkle the crumbs generously over the zucchini.
Sprinkle with fleur de sel or another good quality coarse sea salt and serve warm.