Parmesan Zucchini with Tomatoes and Basil

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Credit: John Selick, CEC, executive chef, Ahuja Medical Center, Chef & Child, Chefs Move to School subcommittee member
Chef & Child Ingredient of the Month, July 2014


1 large zucchini, ½ inch thick slices
1 cup cherry tomatoes, sliced in half
3 tablespoons olive oil
¼ cup parmesan cheese, grated
Fresh basil, rough chopped
Salt and pepper to taste


1. Season zucchini with salt and pepper; toss with olive oil. Cook zucchini on hot grill until nicely toasted on both sides.

2. Put them in a mixing bowl with sliced cherry tomatoes. Sprinkle with parmesan cheese while still warm.

3. Toss together with fresh basil.


Chef & Child, Side

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