I recently was invited to Sunday dinner at a local restaurant. The dinner was organised by the committee of The Mens Club in our village. The meal, which lasted about 4 hours, was a leisurely affair of about 15 courses, liberally washed down with various wines. The meal started off with seemingly endless trays of antipasti (or starters as we call them in Britain), and typically they were slices of meat, fish or vegetables cooked simply in a tasty sauce and presented either hot or cold.
This recipe is antipasti at it’s best, and like a lot of things with Italian food, some of the most delightful dishes are some of the easiest to prepare, and so it is with this one.
Serves 4 with about 4 slices per person
4 medium zucchini, sliced lengthways about 4mm thick
2 tablespoons olive oil
2 or 3 cloves of garlic, crushed
100gm/3 1/2oz/1/2 cup parmesan cheese grated (or cheese of your choice)
- Either grease a baking tray or lay some baking parchment on the tray
- Lay the zucchini slices neatly on the tray
- Brush the oil generously on the slices.
- Sprinkle the crushed garlic on the slices
- Sprinkle the grated parmesan on the slices
- Place under a hot grill until the cheese is golden brown, about 10 minutes or so
- Serve immediately