New Taste Journal
Whole Grain · Whole Food · Big Flavors
Giant Zucchini w/ Sun-Dried Tomatoes
1 Giant Zucchini, about 2 pounds
2 Tablespoons Olive Oil
2 Tbs. Oregano, dry
1 Tbs. Coarse Ground Black Pepper
2 teaspoons Granulated Garlic, dry
1/2 teaspoon Salt
1/2 teaspoon Ground Fennel
4 Sun-Dried Tomatoes, in oil
2 Olives, any kind
1 Tbs. Grated Parmesan Cheese
3 Tbs. Lemon Juice
1 Tbs. Red Wine Vinegar
Heat Oven To 425°
This is a giant zucchini from the local Farmers Market.
These zucchini were selling for $1 each!
Wash the zucchini and let air dry.
Slice zucchini into 1.25 inch thick round circles.
Each piece is about the size of a hockey puck.
Gather and measure all spice rub ingredients.
Mix ingredients together.
Rub spices over both sides of all the zucchini.
Use plenty of spice rub on each side.
Zucchini are ready to cook.
Place oil into large pan on the stove.
Heat oil but don't let it smoke or burn.
Add zucchini; cook for a minute on one side.
Turn zucchini over and place pan into oven.
Roast zucchini for 10 minutes.
While zucchini is roasting, gather and measure all tomato crust ingredients.
Place ingredients in a food processor.
Run the machine to chop ingredients together.
Scrape down the sides of the bowl as needed.
You can remove the puree from the bowl or you can work out of the bowl.
You will need a one tablespoon measure.
After 10 minutes remove the pan from oven.
Flip over each piece of zucchini.
Cover each zucchini with a tablespoon of puree.
Place pan back into oven for another 10 minutes.
After zucchini have cooked for a total of 20 minutes, flip broiler onto high.
Broil zucchini for a couple of minutes, with the pan close to the heat, until the tops become brown and bubbly.
Remove pan from oven and serve.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.