Crispy zucchini with Parmigiano-Reggiano, lemon, and mint from Getaway: Food and Drink to Transport You (page 66) by Renee Erickson

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Notes about this recipe

  • pattyatbryce on July 05, 2023

    Very yummy. A definite make-again.

  • Babycarrot on June 24, 2023

    I loved the way this dish turned out but can’t say I loved the actual cooking process. My issue could have been that I only have a 10inch cast iron pan and so cooking in batches and crowding the pan were possible issues that left the first round tasting much too oily. That being said I omitted the extra OO that she recommends at the end. I didn’t follow the step of using the food processing and felt it was fine to grate using a box grater. All in all tasty though! The mint and lemon worked very well with the cheese.

  • SheilaS on June 22, 2023

    Loved the zucchini! I was afraid they'd be hard to flip with the cheese on top but cooking them for a few min with the cheese on top, as the recipe says, was all it took to melt the cheese and stick it down so flipping was no problem even though my pan was pretty full. I reheated leftovers on a mesh pizza screen in a convection oven and the cheese re-crisped nicely. I think an airfryer would work, too.

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