Summertime Zucchini Bake a la Provence

August. Time to take advantage of all that fresh, local produce available at your grocer, or maybe in your own back yard. Here's a recipe that takes its lead from the savory summertime dishes of Provence or Tuscany.

Very easy to prepare, it's a side dish that takes literally minutes from garden to table. You can make it spicy, cheesy, crunchy or herb-filled. Or all of the above! Put your imagination cap on, and get our your sharpest knives and best French salt. You'll find yourself making this wonderful dish over and over again, trying variations on flavor as your mood and heart desire. An excellent accompaniment to steaks, chops, and sandwiches, or serve it over fresh linguine for a marvelous meatless entrée.

Ingredients
2 tbsp. extra virgin olive oil
2 tbsp. butter
1-2 medium to large green or yellow zucchini, cut in 1" cubes
1 medium Vidalia or other sweet onion, sliced
3 garlic cloves, diced
1/2 tsp. Fleur de Sel (French salt, available at specialty food stores)
1/4 tsp. freshly ground pepper
1/2 cup seasoned Italian breadcrumbs, or Panko breadcrumbs
2-3 sprigs each of fresh parsley, thyme and basil, chopped finely
1/4 cup grated Parmigiano Reggiano cheese

Optional:
1/4 tsp. cayenne pepper
1/4 tsp. hot sauce
2 ripe tomatoes, cubed
1 cup eggplant, skin removed and cubed

Process
Preheat oven to 400 F.
1. Sauté garlic and onion gently in oil and 1 tbsp. of the butter until translucent.

2. Add zucchini, tomato and eggplant (if using), seasonings and fresh herbs and desired options.
Sauté, stirring occasionally, until just tender and slightly browned and crispy, about five minutes.

3. Pour into an oven-proof casserole.

4. Top with seasoned breadcrumbs or Panko. If using seasoned breadcrumbs, mix with the grated cheese and sprinkle over all. Dot with other tbsp. of butter, cut into small bits.
5. If making ahead, cover with aluminum foil and set aside. Can be made up to five hours in advance of serving.
6. Bake at 400F for 20-30 minutes. Remove from oven and let set five minutes before serving.

Mama's Meatballs

I had the good fortune to have a mother and grandmother who were superb Italian-American home cooks. At their tables, I learned to make homemade pasta, stews, soups, cakes, pies and pastries, savory entrées such as roasted chicken Italiano, veal and eggplant Parmigiana, and, of course, meatballs.  I remember dinners on Thursdays and Sundays, with grandfather, mom and dad, aunts and uncles seated around the table. My grandmother served an amazing meal of chicken, home made ravioli, meatloaf, meatballs, roasted potatoes, and spaghetti aglio e oliio (spaghetti with garlic and olive oil). It was amazing enough that she did this alone (I was often by her side, watching faithfully), but she did it every week, twice a week and still managed to help my grandfather with his home-based business, wash and iron clothes for her two sons, and look after me.  My mother learned at her hand, and she was always cooking up something wonderful in our own kitchen, putting her own spin on age-old favorites.

In their honor, I present "Mama's Meatballs." The "secret" of this recipe is the right balance of meat to breadcrumbs, and the correct seasonings. I've changed the cooking method, as it eliminates unhealthy frying and also messy cleanup. After you've cooked the meatballs, all you need to do is roll up the aluminum foil and toss it in the trash. Your cookie sheets will be clean and there will be no frying pans to scrape clean!

I hope you will try this recipe, and enjoy it with your family and friends.

Ingredients

2 lbs. ground chuck
1-1/4 cups seasoned breadcrumbs
3 eggs, slightly beaten
2 tsp. fresh flat leaf Italian parsley, chopped
1/4 cup grated Parmigiano Reggiano cheese
Garlic and onion salt to taste -- about 1/4 tsp. each
Freshly ground pepper to taste
1/4 cup whole milk, if desired
1/4 tsp. red pepper flakes, if desired

Process

1. Preheat oven to 400F degrees.
2. Prepare two cookie sheets with heavy-duty aluminum foil, brush lightly with extra virgin olive oil.
3. Mix all ingredients in large bowl. Do not overmix or meatballs will be tough and chewy.

4. Using a cookie scoop, portion out meatballs (ensures all meatballs are the same size and cook evenly).

5. Bake at 400F for 20 minutes, until meatballs are cooked through and brown and crispy on outside.

6. Remove from oven, allow to cool slightly, then dunk them into your favorite Italian gravy. Serve with pasta, or on crusty rolls for a special Italian hero, topped with melted mozzarella!