Baked Zucchini with Pancetta & Breadcrumbs- Because I am an Omnivore

14 Sep 2011
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 Baked Zucchini with Pancetta & Breadcrumbs

Am I bad?

I made a zucchini dish again. Baked Zucchini with Pancetta & Breadcrumbs.

Which sounds delicious. But you see, I am an omnivore (in theory).

I use this label (though I hate it) not because I eat meat and vegetable, but because I want the culinary world spread at my feet. I want to experience the exotic, taste the unusual. I want to travel to far away lands without even leaving my kitchen. I want it all and I want it on my plate (in theory).

Because (in theory) I am not the kind of person who chooses to limit myself, I can’t imagine, with all that life has to offer, why I would ever say to myself: “Oh, I no longer need those experiences. I am happy with just these experiences.” That’s the point of being an omnivore, right? The choices and experiences should be limitless (in theory).

But (in reality) I am a crappy omnivore. Sometimes I forget to even put meat in the dinner. Heck we eat vegan meals several times a week. Maybe my grocery skills are lacking? Just look inside my shopping bag. Too many of the same old things.

I go to the Farmers Market most every week; I look forward to the selection I know I will find. I fantasize about all the inspiration I know I will find.

asparagus, broccoli, Brussels sprouts, mushrooms, potatoes, chicory, cabbage, rhubarb, leeks, spinach, spring onions, purple-sprouting broccoli, new potatoes, cauliflower, radishes, carrots, watercress, apples, damsons, medlars, pears, quince, plums, peaches, chestnuts, elderberries, artichoke, eggplant, salsify, butternut squash, carrots, celery, zucchini, fennel, garlic, kale, cucumber, onions, turnips, watercress, celeriac, kohlrabi, pumpkin, sunchokes, parsnips, chicory, beets, mustard, dandelion, grapes, purslane

But then I come home with just a few expected items. Sure they are seasonal. But when it comes to green, I tend to fall back on:

  • Brussels sprouts in autumn
  • Kale in winter
  • Asparagus in spring
  • Zucchini in summer

What kind of omnivore would reach for the same old same old when there is a world a vegetal inspiration to be had? Not this one, I tell myself (in theory).

But guess what? There is one week left of summer and I did it again. I looked inside my shopping bag this week and saw I had chosen zucchini. I don’t even remember deciding. Let alone actually buying it.

This omnivore is on autopilot and I am none too happy about it.

So I am shaking up my zukes this week. Because when it comes to zucchini for a weeknight meal I usually slice them into coins, brown them in olive oil, and toss them with grated Parmigiano. I serve them as a side dish– delicious but mundane.

Not today. Today these summer squash are moving to the center of my plate. I am not thinly slicing them crosswise either. I am halving them lengthwise. This meal is going into the oven al forno Italian style with sweet onions, crunchy breadcrumbs- even some meat. Pancetta!

Because I am an omnivore.

Baked Zucchini with Pancetta & Breadcrumbs serves 4 as main course 8 as side dish

CLICK here for a printable recipe

adapted from La Cucina Italiana

  • baked zucchini5 tablespoons extra-virgin olive oil
  • 2 cups finely chopped onion (about 1 large)
  • 2 slices white sandwich bread, torn into pieces
  • 1/3 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese 
  • 1 teaspoon finely chopped fresh rosemary
  • 4 medium zucchini, trimmed and cut in half lengthwise
  • 4 slices flat pancetta (about 4 ounces), cut in half crosswise (substitute with prosciutto or bacon slices)
 

Heat oven to 350 degrees F.  Heat 3 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 8 minutes. Transfer to a 12x12 baking dish and spread to make a bed for the zucchini.

 
In the bowl of a food processor, combine bread, cheese and rosemary. Pulse until bread is broken into chunky crumbs and mixture is combined. 
 
Put zucchini on top of onions in baking dish, cut-side up. Put 1 piece pancetta, prosciutto or bacon between each zucchini piece, then sprinkle with bread mixture and drizzle with remaining 2 tablespoons oil. Bake until zucchini is very tender, about 1 hour and 10 minutes. Serve warm.
SERIOUS FUN FOOD

Greg Henry

Sippity Sup

Comments

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I've never fully gotten.....

behind zucchini and I'm not sure why. Could be that my Mom made WAY TOO MUCH of it when I was a kid, and cooked the snot out of it. I almost never buy it, but may to try it this way, it sounds and looks so good.

Oui, Chef (not verified) | Sep 18th, 2011 at 12:44 pm | Reply

uninspired rut stuckage

I think we all go through periods like that, when we just cook what we know instead of reaching out.

This zuke dish does look omnivorously enticing! The crispy bread crumbs and the pancetta make the zucchini anything but "same ol' same ol'".

Chris (not verified) | Sep 18th, 2011 at 4:33 am | Reply

I'm the same Greg...I end up

I'm the same Greg...I end up eating salad or pasta or whatever quite often without meat in it but I'm not shunning meat at all. I love it actually but often in the spirit of a quick dinner it just doesn't fit. This looks fab...who the heck needs meat anyhow?

Barbara | Creative Culinary (not verified) | Sep 17th, 2011 at 3:49 pm | Reply

Minnesota Hotdish - Not.

Are you sure you're not a Minnesotan as well as an omnivore? That looks suspiciously on the outside like a Minnesota Hotdish complete with breadcrumbs! (Well we're pretty sure your hot - dish...is fresh, delish and has n-o mushroom soup involved!!)

We agree with having the pleasures of being an omnivore ~ we'd rather enjoy all the feasts at all sorts of table! Looking forward to sharing a meat-in or meat-out dish at the table with you some day!

LoveFeast girls ~ Chris Ann & Kristin

LoveFeast Table (not verified) | Sep 17th, 2011 at 7:56 am | Reply

Vegetarian journey

I went on a vegetarian journey with my 14 year old for three months last spring. I think at heart, I'm a vegetarian. I love vegetables...any shape and size, prepared any which way. Shoot, my husband and I owned a vegetarian cafe for a number of years. But, I agree with you. When it comes to partaking and experiencing all that the culinary world has to offer...not eating meat sometimes is like sitting on the sidelines and watching others enjoy the buffet. 14 year old son, agreed after his experiment. The benefit of the 3 month journey, he realized he didn't need as much meat in his diet as he thought. That was a good thing!
~kristin

LoveFeast Table (not verified) | Sep 16th, 2011 at 11:07 am | Reply

Mmm

Mmm ... that looks scrumptious, Greg! I'm a veg-heavy omnivore myself. In fact, I think flexitarian is a better word for me. I love dishes like this where meat is more of a condiment.

Jean | Delightful Repast (not verified) | Sep 16th, 2011 at 7:14 am | Reply

Sweetie Puss

Don't tell anyone but I like veg much better than meat. This post made me drool. In a lady like type of way of course.

Janis (not verified) | Sep 15th, 2011 at 4:59 pm | Reply

zuke/omnivore

Are we not incredibly lucky to live where we do and have these magical farmers markets? Not a huge fan of the zuke but any excuse for some pancetta - bet panko would work here too. Thanks!

Lizthechef (not verified) | Sep 15th, 2011 at 4:11 pm | Reply

This dish is the epitome of

This dish is the epitome of omnivorous. Positively rebellious even! Sigh, I am the same way with kale and Swiss chard. It's like my arm isn't attached to my brain ... I just grab it and it's all over.

Trix (not verified) | Sep 15th, 2011 at 1:48 pm | Reply

I don't think I would use the

I don't think I would use the phrase "same old" to describe anything you make. You definitely did take these zucchini out of their comfort zone, though. In a delicious way.

Joanne (not verified) | Sep 15th, 2011 at 5:01 am | Reply

guilty

I'm guilty of choosing the same familiar tastes over and over, and in fact zucchini has been in my grocery bag and in practically all of my meals for the past few weeks. So I guess I'm autopilot eater too.

Sylvie @ Gourmande in the Kitchen (not verified) | Sep 14th, 2011 at 8:06 pm | Reply

looks delicious

I will be making this for sure, looks great!

Diane {createdbydiane} (not verified) | Sep 14th, 2011 at 4:54 pm | Reply

Another great zucchini recipe to share!

I am always looking for a way to make this vegetable, since hubby insists on bringing it home from the market, when he is allowed to go LOL Not one of my favs but if it is mixed with good ingredients that are, then Yay!

Chef E (not verified) | Sep 14th, 2011 at 3:13 pm | Reply

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