they look like giant burgers, don't they? but they are just breaded and pan fried zucchini slices, layered with parmesan, mozzarella, and tomato sauce, topped with some silly flair. i mean, food is lots of things and FUN is certainly one.
where the day before had revolved around cilantro, day 2 of getting through the monster zucchini was driven by basil. i had a bit of goat cheese in the fridge from the farmers market, and decided to roll it up in slices of grilled zucchini with a leaf of basil and a sliver of squash blossom for color. i had overseasoned the squash slightly, but this was still a delicious dish! it would be great to serve at a party, and has the advantage of being something that can be prepared ahead and broiled at the last minute.
zucchini and goat cheese rolls
zucchini, sliced longways about 1/4" thick
squash blossoms, sliced (optional)
salt and pepper
rub zucchini slices with olive oil and lightly season both sides with salt and pepper. grill a couple of minutes on each side until softened and grill marked.
add about a teaspoon or two of goat cheese, a basil leaf, and a piece of squash blossom to the middle of each slice. roll squash slices around filling and broil just a few minutes, until heated through and the cheese is melted.
to accompany our rolls, i revisited the zucchini parmesan idea from earlier in the summer. however, this zucchini is so freaking big around that i couldn't find a pan that would accommodate the slices gracefully. so i built two zucchini parmesan towers.
naturally, the towers slumped in the oven and looked like they'd met a wrecking ball when they came out. no worries. we just laughed at it and scooped the top two stories on a plate, saving the bottom floors for seconds. as before, it tasted great!
about a third of the zucchini remains. fritters? risotto? shredded as a salad? this is gonna take some creativity. and, yikes, full confession-- i actually brought home 2 mondo zucchinis from the garden... at the end of this, i do believe i will have had my fill.