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We found a baseball bat-sized zucchino in the garden. We halved it, scored it, studded it with garlic slivers, covered it with pimentòn-seasoned breadcrumbs, lots of really good extra-virgin olive oil, and a good sprinkling of parmigiano-reggiano, then roasted it for two hours. We sliced it into slabs (as if  it was a roast) and served it with lemon wedges—excellent save.

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