Ask most people to list their favorite vegetables, and I would bet that a majority of the time zucchini won't make the top ten. It's nothing to hold against the poor veggie... like any other squash, if prepared by an amateur hand, it can be woody and flavorless, or worse, limp and soggy. The zucchini can be a fickle friend, requiring a little extra attention in order to shine.
But, like a diamond in the rough, you'll totally be rewarded for your extra effort in the end.
Dane and I were definitely among the majority of zucchini non-enthusiasts before this recipe. But it's amazing what a little crisping and Parmesan can do. Before I even told him what was in it, Dane took a couple bites of this and exclaimed, "Whatever you did to the zucchini and potatoes - AHmazing! I could eat this 7 days a week." Winning!
Yes, the potatoes are delicious in this recipe too... but I'm less impressed because, for me, potatoes taste good 99% of the time, no matter what you do to them. But the zucchini is the truly dramatic component here. The pan-frying step creates a beautiful crispy crust and brings out the signature sweetness of the squash... no woodiness here! Add in some fresh thyme, earthy rosemary, and salty Parmesan, and you've got an irresistible combination of early fall flavors. Give this a try and join the ranks of zucchini-lovers everywhere!
