Fire-cooked zucchini and squash with herbs and parmigiano
Simple, fresh organic green and yellow zucchini cooked on a hotplate with red onion, garlic, and fresh herbs, finished with Parmigiano Reggiano.
What you need
How Maurice does it
- 1
Prepare a fire pit and let the wood burn down to hot embers.
- 2
While the fire burns, chop the green zucchini and yellow squash into small cubes.
- 3
Finely chop the red onion and mince the garlic cloves.
- 4
In a large bowl, combine the chopped zucchini, squash, red onion, garlic, and fresh herbs. Season with salt and freshly ground black pepper.
- 5
Place a large round metal griddle over the hot fire. Add olive oil and butter, letting them melt and heat.
- 6
Pour the vegetable mixture onto the hot griddle and cook, stirring occasionally with a spatula, until the vegetables are tender and lightly browned, about 10–12 minutes.
- 7
Scrape the cooked vegetables onto a wooden board or serving platter.
- 8
Sprinkle the grated Parmigiano Reggiano over the hot vegetables and serve immediately.
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