LCBO Food & Drink Summer 2024

GARDEN VARIETY

Summery Zucchini Parmigiano This fresh, warm-weather take on the classic casserole uses heir loom Romanesco zucchini and sweet Roma tomatoes to high light the best of the season. The zucchini is quickly salted to draw out excess moisture, allowing the breading to cling better and crisp up beautifully when fried. Roman esco zucchinis are distinguished by the telltale ribbing that runs lengthwise along the fruit. ROMA TOMATO SAUCE 2 1/2 lbs (1.13 kg) Roma (plum) tomatoes, halved widthwise 2 tbsp (30 mL) extra virgin olive oil 2 large garlic cloves, smashed, thinly sliced 2 tbsp (30 mL) tomato paste 2 large basil sprigs Salt and freshly ground pepper to taste ZUCCHINI CUTLETS 2 medium Romanesco or green zucchini, each about 12 oz (340 g), trimmed Salt and freshly ground pepper to taste 3/4 cup (175 mL) all-purpose flour 3 large eggs 1 1/2 cups (375 mL) dried breadcrumbs 1/4 cup (60 mL) finely grated Parmesan 3/4 cup (175 mL) canola oil 1 ball (125 g) fresh mozzarella, torn into bite-size pieces Basil leaves to garnish 1. For the tomato sauce, coarsely grate tomato flesh into a large bowl. (Discard skins or save for vegetable stock.) You should have about 4 cups (1 L) pulp. Set aside. 2. Heat oil in a large pot over medium-low heat. Add garlic. Cook, stirring often, until garlic is soft and fragrant, 2 to 3 minutes. Add tomato paste and cook,

4. Place flour in a shallow dish. Season with pepper. In another shallow dish, whisk eggs. In a third shallow dish, combine bread crumbs and Parmesan. 5. Set a wire rack on countertop. Shake off excess liquid from zucchini, then pat dry on paper towel, firmly pressing to remove as much liquid as possible. Working with one slice at a time, dredge zucchini in flour mixture, turning to coat. Shake off any excess, then dip into egg mixture. Let excess drain back into the dish, then dip into breadcrumb mix ture, patting to coat fully. Transfer to wire rack and repeat with remaining zucchini. 6. Heat oil in a large, deep skillet over medium-high heat. Working in batches, cook zucchini, flipping halfway through, until deeply

golden brown, 2 to 3 minutes per side. Transfer with tongs to a clean wire rack set over a baking sheet. 7. Rewarm tomato sauce over medium heat. Spread three quarters of sauce over the bot tom of a large platter. Arrange zucchini overtop. Spoon remain ing sauce over zucchini. Top with mozzarella. Season with pepper and garnish with basil. Serve immediately.

stirring constantly, for 2 minutes. Stir in tomato pulp and basil. Sea son with salt and pepper. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Cook, stirring occasionally, until mixture is saucy and reduced to about 3 cups (750 mL), 25 to 30 minutes. Adjust seasoning, if necessary. Discard basil. 3. For the cutlets, working lengthwise, thinly trim two edges of zucchini to flatten surfaces. Save for another use. Slice zucchini in same direction, into 1/2-inch (1-cm) thick slices—you should have about eight slices total. Cut each slice crosswise in half on bias. Transfer to a large, rimmed baking sheet. Season both sides generously with salt. Arrange in an even layer and let stand until liquid is released, 25 to 30 minutes.

Serves 4

WHAT TO SERVE Muga Rosé VINTAGES 603795, $17.80

A robust, tangy Spanish rosado has the personality to handle tomato sauce and Parmesan without overpowering the zuc chini, as a red might do.

48 FOOD & DRINK SUMMER 2024