• Ingredients: 20
  • Serves: 4

Broiled baby zucchini boats with parmesan crust with butter, minced garlic, small zucchini and/or summer squash , halved lengthwise, salt and pepper, grated parmesan.

Ingredients

For bonito-flake topping

  • Leftover katsuo bushi from making dashi or 1 cup katsuo bushi fresh from package
  • 1 tbsp. sake
  • 1/4 tsp. sugar
  • 1 1/2 tbsps. soy sauce
  • 2 tbsps. sesame seeds, toasted

For rice

  • 2 cups Japanese short-grain rice
  • 2 cups water

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Preheat the broiler. Melt the butter in a large cast-iron skillet or something similar with an ovenproof handle.

    For this step you will need

  2. Step 2 Add the garlic and sauté over medium-low heat for about 30 seconds, being careful to let the garlic brown.

    For this step you will need

  3. Step 3 Place the zucchini halves facedown in the garlic butter and sprinkle lightly with salt and pepper. Sauté over medium high heat for about 5 minutes, or until the zucchini are just slightly tender when poked with a fork.

    For this step you will need

  4. Step 4 Turn the zucchini over, and sprinkle generously with parmesan. (Don’t worry if the parmesan spills into the pan.

    For this step you will need

  5. Step 5 It will melt into additional, delicious crust.) Cook for just a minute or two longer, then transfer the skillet to the broiler.
  6. Step 6 Broil for about 3 to 5 minutes, or until the cheese is melted and golden brown. Serve hot, and don’t forget to scrape up the spilled parmesan from the bottom of the pan.

Nutrition information

Calories 51 Carbohydrates 5 g (2%)
Fat 3 g (5%) Protein 2 g (3%)
Saturated Fat 2 g (10%) Sodium 10 mg (0%)
Polyunsaturated Fat 0 g Fiber 2 g (6%)
Monounsaturated Fat 1 g Cholesterol 8 mg (3%)