Thursday, July 30, 2009
panko-and-parm crusted zukes plopped with cran-goat cheese
It is a delightfully big deal that my hometown finally has a farmer's market.
Trust me, we are the snails in the rabbit race of culinary modernization and, in our country-esque landscape it is obviously fitting that warm weather stands house some of our area's finest.
Although I will politely say it is still up-and-coming with little to be offered, there was a diamond in the rough this past weekend. Amazing Acres Goat Dairy, located mere miles away from the summertime market, perfectly whirls everything from dill, chipotle and cracked pepper, to rosemary-lemon and cranberry, into their creamy blends of cheeses. A self-proclaimed sucker for goat cheeses (uhm, all cheese actually, reread blog name), I had to snatch a pack of my own, opting for the sweetest, the cranberry, to satisfy my always-present sweet teeth.
Being that it is summer and fresh produce is aplenty, I was also sure to grab armfuls of gorgeous zucchinis, which I decided, would pair beautifully with Amazing Acres' cheese.
Baked Parm-Crusted Zucchini
Serves 4 as side dish or snack
1 large zucchini
4 tablespoons of extra-virgin olive oil or canola oil
1/4 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1/8 teaspoon salt
fresh ground pepper to season
Preheat over to 450 degrees. Prepare baking sheet with cooking spray. Slice zucchini into 1/8-inch thick rounds. Combine bread crumbs, Parmesan, salt and pepper. Coat each slice on both sides with oil. Toss the oiled zucchini thoroughly in the bread coating, lay flat on baking sheet. Bake until golden brown, 25-30 minutes.
Once slightly cooled, crumble goat cheese on top of each piece and serve immediately.