Zucchini Pesto Wedges by TheDevineKitchen
TheDevineKitchen
Zucchini Pesto Wedges
Yield: 6 servings
It’s zucchini season, they’re plentiful and inexpensive so serve them up! Here is a vegetable side dish that goes with pretty nearly any summer main dish.
Ingredients:
3 med-large zucchini, cut into 3rds lengthwise, then into quarters or sixths lengthwise
2 cloves of garlic, finely chopped, or ¼ teaspoon garlic powder
¼ cup good quality pesto (I’m still loving the pesto from Happy Earth Farm available at the Fenelon Farmer’s Market)
½ teaspoon fine sea salt
Pinch red pepper flakes
2 tablespoons extra virgin olive oil
2/3 cup breadcrumbs, homemade* or Panko
Good quality cold-pressed virgin olive oil for drizzling (optional)
Large flake salt for serving (optional)
*Note: Making your own breadcrumbs is as easy as cubing old bread into 1-inch cubes, spreading them out on a baking sheet, and popping them into a preheated 225ºF oven to bake for 45 minutes until completely dry. Fully cool then buzz into breadcrumbs in the food processor. Store in an airtight container in a cool dark place. They’ll be good for at least a few weeks!
Method:
Preheat the oven to 400ºF. Line a sheet pan with parchment paper.
In a medium bowl, combine pesto, garlic, salt, red pepper flakes and olive oil. Add zucchini spears and toss to coat.
In a second medium bowl, add breadcrumbs. Using tongs, roll each zucchini spear in breadcrumbs and line on a baking sheet.
Bake for 25-30 minutes until zucchini is fork tender, not more. Check them at 20 minutes, as you don’t want mushy zucchini.
Plate on a serving platter, top with a thin stream of olive oil (a teaspoon or two) and sprinkle with a pinch or two of finishing salt such as Maldon, Himalayan pink salt or fleur de sel. Finishing your dish with these two ingredients will bring out the flavor and enhance the texture and mouthfeel of your dish.
Variations:
Add ½ cup freshly grated Parmesan cheese with the pesto mixture or, sprinkle cheese over the zucchini fresh out of the oven.
Add another vegetable like onion wedges or small summer carrots, just factor in the difference in cooking times depending on density and water content of the vegetable. If you chose carrots as I did, give them a 10-minute head start in the oven.
