"My daughter Marea says that my Cheesy Zucchini is more delicious than chocolate," Earthbound co-founder Myra Goodman says. "What a statement from a teenager with a sweet tooth!
"My family loves this dish so much I make it at least once a week in season. They are happy with just zucchini, but mixing a variety of summer squashes — scallop-edged pattypans, golden straightnecks, green-striped globes, yellow crooknecks — is especially pretty. What gives the dish special appeal is the Parmesan and mozzarella cheeses. No one seems to mind that I serve the squash straight from the cast-iron skillet."
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Prep time: 0 min | Total time: 0 min | 4 Servings
extra-virgin olive oil
Earthbound Farm Organic Garlic (thinly sliced)
1 ½ lb
medium-size zucchini or other summer squash (cut into 1/2-inc-thick slices, about 4 cups)
coarsely chopped fresh Italian (flat leaf) parsley
freshly grated Parmesan cheese
freshly grated mozzarella cheese
Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring frequently until softened, 1 to 2 minutes.
Add the squash and stir to coat it with the garlic-oil mixture. Cover the skillet and cook the squash, stirring occasionally, until it’s glossy and crisp-tender, 4 to 6 minutes.
Sprinkle the parsley and salt evenly over the squash and cook, stirring frequently, until the parsley wilts, about 1 minute longer. Stir in the Parmesan cheese and stir constantly until it melts, about 1 minute.
Sprinkle the mozzarella cheese evenly over the squash, cover the skillet again, and remove it from the heat. Let the squash sit until the mozzarella cheese melts, 1 to 2 minutes. Serve immediately.
If your zucchini, or other long summer squash, is larger than 1 inch in diameter, slice the squash in half lengthwise, then cut it into 1/2-inch-thick half-moon pieces. Cut pattypan or other round summer squashes in half through the stem end, and then cut them crosswise into about 1/2-inch-thick pieces.
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