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Giant Zucchini w/ Sun-Dried Tomatoes
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Ingredients:
1 Giant Zucchini, about 2 pounds
2 Tablespoons Olive Oil
Spice Rub:
2 Tbs. Oregano, dry
1 Tbs. Coarse Ground Black Pepper
2 teaspoons Granulated Garlic, dry
1/2 teaspoon Salt
1/2 teaspoon Ground Fennel
Tomato Crust:
4 Sun-Dried Tomatoes, in oil
3 Anchovies
2 Olives, any kind
1 Tbs. Grated Parmesan Cheese
3 Tbs. Lemon Juice
1 Tbs. Red Wine Vinegar
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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.
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Slice zucchini into 1.25 inch thick round circles.
Each piece is about the size of a hockey puck.
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Gather and measure all spice rub ingredients.
Mix ingredients together.
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Rub spices over both sides of all the zucchini.
Use plenty of spice rub on each side.
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Zucchini are ready to cook.
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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.
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While zucchini is roasting, gather and measure all tomato crust ingredients.
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Place ingredients in a food processor.
Run the machine to chop ingredients together.
Scrape down the sides of the bowl as needed.
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You can remove the puree from the bowl or you can work out of the bowl.
You will need a one tablespoon measure.
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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.
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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.
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