Wednesday, July 30, 2014

Anna Sultana’s Parmesan Zucchini, Maltese Style

We’re beginning to see results in our garden.
it’s been a bit of a hard slog.
First winter didn’t want to leave.
That was followed by more rain than we needed.

Well, whatever, the seeds know their business and we’ve got some home grown food to look forward to enjoying.

A garden has been part of my life since I was a kid.
While I was growing up, Pop had a garden.
Along with being a help to the budget, Pop found gardening to be a great way to relax.
Pop grew tomatoes, green beens and zucchini.
And that was just for starters.

Zucchini has a definite will to live.
In mid summer they are manageable.
But as the summer goes on, they can get very large.
A little neglect can be a very, very good thing.

In early Fall, when you have zucchinis the thickness of a baseball bat, they’re perfect for Ma’s recipe for  Qarabali Mimli - Stuffed Zucchini, Maltese Style.

But now, when they’re smaller, Ma’s Parmesan Zucchini is perfect.

                         Parmesan Zucchini
grease a 9 x 13 inch baking pan         
preheat oven to 350º        

Slice in half lengthwise                      
4 medium, fresh zucchini
Lightly brush both sizes of the zucchini with olive oil and place in prepared pan.

In a small bowl combine
1/2 Cup grated Parmesan cheese
1 Tablespoon rosemary 
1 Tablespoon thyme
2 Tablespoons olive oil
salt & pepper to taste
Sprinkle over the zucchini. 
Bake for 10 minutes.
Place under the broiler for 5 minutes until cheese is browned.


  1. I will certainly be trying this version of baked zucchini. Visiting you from Carole's Chatter.


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