Parmesankäse ergänzt zarten Sommerkürbis in diesem Rezept von Küchenchef Dan Kluger von ABC Kitchen. Versuchen Sie auch: Peekytoe Crab Toast, Rasierter roher Sommerkürbis mit Parmesankäse, geröstete Rüben mit Joghurt.
This recipe by Chef Dan Kluger from ABC Kitchen combines delicate summer squash with Parmesan cheese. Also try: Peekytoe Crab Toast, Shaved Raw Summer Squash with Parmesan Cheese, Roasted Beets with Yogurt. The Martha Stewart Show, Episode 6003, serves 4. Ingredients: 2 pounds summer squash and green zucchini, 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1 tablespoon coarse salt, freshly ground black pepper, 1 1/2 cups finely grated Parmesan, nonstick cooking spray, zest of 1 lemon, Maldon sea salt, crushed red pepper flakes. Directions: 1. Place 1 squash or zucchini on a cutting board. Cut zucchini on a 45-degree angle on the bias, turn squash a quarter turn toward you so that the cut side is facing up. Cut again on a 45-degree angle through the center of the face. Turn the squash again a quarter turn and repeat. Repeat until all squash and zucchini are cut. 2. Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated. 3. Preheat oven to 425 degrees. Line a rimmed baking sheet with a rack; spray rack with nonstick cooking spray. 4. Evenly distribute squash and zucchini pieces on prepared rack. Place in oven and roast until tender and lightly caramelized. Remove from oven and let cool slightly. Transfer squash and zucchini to a large platter or 4 individual plates. 5. Drizzle with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.
26.04.2023 @ 20:49
This recipe by Chef Dan Kluger from ABC Kitchen combines delicate summer squash with Parmesan cheese. Also try: Peekytoe Crab Toast, Shaved Raw Summer Squash with Parmesan Cheese, Roasted Beets with Yogurt. The Martha Stewart Show, Episode 6003, serves 4. Ingredients: 2 pounds summer squash and green zucchini, 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1 tablespoon coarse salt, freshly ground black pepper, 1 1/2 cups finely grated Parmesan, nonstick cooking spray, zest of 1 lemon, Maldon sea salt, crushed red pepper flakes. Directions: 1. Place 1 squash or zucchini on a cutting board. Cut zucchini on a 45-degree angle on the bias, turn squash a quarter turn toward you so that the cut side is facing up. Cut again on a 45-degree angle through the center of the face. Turn the squash again a quarter turn and repeat. Repeat until all squash and zucchini are cut. 2. Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated. 3. Preheat oven to 425 degrees. Line a rimmed baking sheet with a rack; spray rack with nonstick cooking spray. 4. Evenly distribute squash and zucchini pieces on prepared rack. Place in oven and roast until tender and lightly caramelized. Remove from oven and let cool slightly. Transfer squash and zucchini to a large platter or 4 individual plates. 5. Drizzle with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.