Glazed Zucchini Reading, PA Team JEGS chef Nicky Morse brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones...
Team JEGS chef Nicky Morse brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones he's prepared for countless racers, movie stars, musicians, athletes, fellow celebrity chefs, and government dignitaries during his career. From the knee of his Italian grandmother to exhaustive training at Ohio's top French restaurant, Morse's knowledge of cooking is as varied as the recipes he offers.
There is nothing better in the summer than a cold beverage, good friends, and a great steak on the grill. The recipe that I am sharing with you will go great with that steak. I arranged the zucchini in the photo in a circle, but you can arrange yours in straight lines and lay them right on your steak when they are ready.
(Makes 2 servings)
10 Slices Zucchini (Sliced Thin)
¼ Teaspoon Rosemary (Fresh / Sliced Thin)
¼ Teaspoon Garlic Powder
1 Tablespoon Olive Oil
To Taste Salt
To Taste Pepper (Fresh Ground-Black)
¼ Cup Tomato (Seeded- Small Dice)
¼ Cup Blue Cheese (Crumbled)
- In a bowl, toss the zucchini, rosemary, garlic powder, olive oil, salt and pepper together until evenly coated.
- Arrange the slices of zucchini on a non-stick baking tray.
- The bowl will have some oil and seasonings left after removing the zucchini. Toss the diced tomato in the bowl with the remaining oil and seasonings.
- Sprinkle the diced tomato evenly over the zucchini and bake at 400 degrees Fahrenheit for 20 minutes.
- Sprinkle the crumbled blue cheese evenly over the zucchini and bake for another 15 minutes.
A couple options:
1. You can garnish your zucchini with fresh rosemary.
2. Drizzle some of your favorite balsamic vinegar over the zucchini before eating.
-credit: team jegs