By the time Fall rolls around, most everyone I know is so tired of zucchini that they are almost a little green around the gills, so to speak. The glut of produce that these plants propagate is astonishing, and although it is truly one of my favorite vegetables, especially in the summer, I find it a little tiresome by September as well.
We recently had one of my favorite summertime go-to grill meals of mixed sausages and a couple of sides, which finally gave me the opportunity to try a recipe I had come across in a recent issue of La Cucina Italiana.
It really couldn't be simpler, and the flavor was fantastic. I am always looking for new ways to serve some of the more common summer veggies and this one really fit the bill.
2 medium zucchinis, quartered lengthwise
2 onions, roughly chopped
6 (or more) slices bacon, chopped and cooked
1/2 cup parmesan cheese
1 cup breadcrumbs
1 tsp finely chopped fresh rosemary
Saute the onions in a little olive oil and spread in a layer in the bottom of a 9x13 pan.
Top with the cooked bacon, and lay the zucchini slices on top of the onion/bacon mixture, cut side up.