Zucchini Aurora
I started making this zucchini preparation last summer, but named it this year, inspired by 1) the fact that my wife (Aurora) enjoys it so much and 2) a fantastic novel I recently finished which revolves around the fact that Escoffier failed to name a single culinary creation after his wife.
You can make this with yellow squash as easily as with Zucchini, but “squash Aurora” sounds like a command to do her bodily harm….
♦ 1-2 zucchini
♦ salt
♦ pepper
♦ olive oil
♦ ~1/4 cup freshly grated parmesan cheese
♦ minced fresh herbs to taste (basil, rosemary, and/or thyme)
- Combine the minced fresh herbs with the parmesan cheese and set aside.
- Cut the zucchini into approximately 1/3-inch slabs, on the bias (aka at an angle). Accomplish this by leaving the squash flat on the cutting board and cutting it in diagonal pieces.
- Season the squash with salt and pepper and drizzle it with olive oil.
- Either sear it in a small amount of oil in a hot pan (seared zucchini Aurora) or grill it over medium-hot flame (grilled Zucchini Aurora). In either case, flip it when the one side is golden brown.
- Remove from your chosen heat source when the second side is golden brown. Plate it with the second side to cook up. Sprinkle it immediately with the herb & cheese mixture. The cheese will melt on the hot surface.
- Serve.
The result of this simple preparation is complex in flavor, and deserves to be a timeless classic firmly ensconced in every household’s repertoire. Make it this weekend, and you will be hooked and continue to prepare it every zucchini season until your dying days. It’s just that good.
August 7th, 2012 at 4:02 am
I’ve grilled almost everything under the sun, but haven’t thought of sprinkling cheese and herbs on the veg afterward. Will try that next time. Thanks for posting recipes occasionally, Jesse - I’ve been keeping an eye on the blog for years now.