Zucchini parmesan

This month I’m sharing a really simple and healthy dish forthe summer, designed especially for vegetarians. I’d alsolike to introduce you to the future of the pizza industry.His name is Robert Aguanno, and he’s the grandson of JoeFerrara at Marsal & Sons. At only nine years old, he alreadyspends a lot of his time with me in the test kitchen. Thephoto below shows you his love of pizza. Robert is not onlygreat in the kitchen—I’ll challenge anybody that wants tocompete against him on the golf course! I’m very proud ofhim, especially his pizza making skills.

You’ll Need:

  • 2 tbsp. oil
  • 1 small garlic clove, minced
  • 4 zucchini, sliced thin
  • 13 c. onions, chopped
  • 1 tbsp. parsley, chopped
  • 1 tbsp. salt
  • 1 tsp. pepper
  • 18 tbsp. oregano
  • 1/4 tbsp. rosemary
  • 2 c. tomatoes, peeled and chopped
  • 1/4 c. Parmesan cheese, grated

Directions:

Heat oil in a large wok; addgarlic and stir-fry for about1 minute. Add zucchini,onions, parsley, rosemaryand oregano; stir together,and add salt and pepper totaste. Cover with a lid andcook over medium heat.Add tomatoes and cook forabout 5 minutes. Put into aserving dish, sprinkle withcheese and serve.

Chef Bruno is PMQ’s culinary advisor, with 40years of international pizza experience. He isthe corporate chef for Marsal & Sons, and theculinary coach of the U.S. Pizza Team.