L'Italo-Americano

THURSDAY, JULY 27, 2017 www.italoamericano.org 34 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES B y this point in summer, most of us are starting to tire of the armloads of zucchini being hauled in from the garden. This abundant summer veggie has caused me to audibly sigh at times as I realize just HOW many zucchini are hiding underneath its leafy canopy. Lord knows we all have found that monster zucchini that we some- how missed in the weeks prior only to discover it has grown to over a foot in length. Zucchini fatigue is a real thing. Trust me. We try sautéing it, spiralizing it, baking it but still it persists. So in an effort to relieve my zucchi- ni fatigue, I poured myself a nice, crisp glass of vino, pulled out my stack of Italian cooking maga- zines and settled in to find a bit of zucchini inspiration, Italian style. I spotted a brilliant recipe that combines one of my very favorite Italian preparations – the sforma- to – with zucchini. Match made in heaven. Minimum prep. Minimum effort. Maximum tasti- ness. I also spotted various pizzas and flatbreads topped with zuc- chini. This version is done com- pletely on the grill and takes min- utes once things are prepped. I topped with some creamy lemon- spiked ricotta and let the whole thing warm on the grill to slightly melt the ricotta. So with zucchini season in full swing, go grab a few from the garden and let Italy inspire you to use a few of these wonder- ful summer treats. You will fall in love with zucchini all over again. Buona estate! Michele Sformato di Zucchine Ingredients: • 6 sundried tomatoes (not packed in oil) • 4 medium zucchini • Olive oil • 1 small onion, diced • ¼ cup water • 3 eggs • ½ pound mozzarella, diced • 3 tablespoons Parmesan, plus additional • Kosher salt • Freshly ground black pep- per • Breadcrumbs Preparation: 1. Soak the sundried tomatoes in boiling water for about 15 minutes to soften. 2. Wash the zucchini. Trim the ends off. Cut 3 of the zucchi- ni in half lengthwise and then into ½ inch rounds. Cut the last zucchini in half and then cut each half lengthwise. Cut each piece into long matchsticks. Reserve. (You will use these to top the zucchini sformato.) 3. Drizzle a bit of olive oil in a large pot and sauté the onion until soft and translucent, about 3 min- utes. Add in the sliced zucchini and ¼ cup water. Cover and cook until soft, about 15 minutes. Remove from heat and set aside to cool. 4. Preheat the oven to 350 degrees Fahrenheit. 5. Drain the sundried toma- toes. Dice. 6. In a large bowl, lightly beat the eggs. Add in the mozzarella, sundried tomatoes and 3 table- spoons Parmesan. Season with salt and pepper. 7. Roughly chop the cooked zucchini and add to the egg mix- ture. 8. Lightly oil a small baking dish. Pour the mixture into the dish. Sprinkle with breadcrumbs and some Parmesan. 9. Tuck the remaining zucchi- ni sticks in the top of the batter. (You may have some remaining, which can be reserved for another use.) Drizzle with a little olive oil and more Parmesan. Place in the oven and cook until top is browned, about 40 minutes. Grilled Pizzetta with Zucchini and Tomato Ingredients: • 2 medium zucchini • 2 cups halved cherry toma- toes • Extra virgin olive oil • Kosher salt • Freshly ground black pepper • 1 lemon, halved • 1 cup whole milk ricotta (fresh if possible) • About 3 tablespoons chopped fresh basil • Grated Parmesan or Pecorino • 1 pound prepared pizza dough Preparation: 1. Trim ends of zucchini and slice into ¼ inch slices length- wise. 2. In separate bowls, toss the zucchini and tomatoes with a few drizzles of olive oil. Season with salt and pepper. 3. Prepare a grill and lightly oil the grill grates. Grill the zuc- chini slices, turning often until tender and slightly charred, about 5 minutes. Set aside. 4. Grill lemon halves, cut side down until slightly charred. Set aside. 5. Mix ricotta with the basil and juice from one half of grilled lemon. 6. Prepare the flatbread dough: Divide the pizza dough in half. Gently shape each piece into a rectangle or free form shape. Transfer to a lightly oiled baking sheet. 7. Grill the dough over direct heat until first side is stiff and just lightly charred, about 1 minute. Turn and cook other side. Transfer to a clean baking sheet. Top each flatbread with some of the zucchini and tomatoes. Top with dollops of the ricotta. Sprinkle with Parmesan. 8. Place the flatbreads back on the grill (indirect heat if possible). Close the grill and allow to cook until the ricotta is warmed and crust is crispy. 9. To serve, place the flatbread on a platter. Drizzle with a little extra virgin olive oil, juice from remaining lemon half, a dusting of Parmesan and a sprinkle of basil leaves. Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog OurItalianTable.com. Grilled Pizzetta with Zucchini and Tomato MICHELE BECCI High Summer Zucchini Recipes - Italian Style

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