Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Easy
Published 2021
This is inspired by the version my mother made with the Parmesan that came in a green can. When I first lived in Rome, I had a roommate who hated zucchini. But I made this dish with squash from the Campo de’ Fiori market and even she couldn’t resist the chewy cheese crust that coated the zucchini. She loved it then and serves it to her kids to this day. It was one of my earliest culinary conversions! It’s truly a summer dish—don’t mess around with it until the summer squash are at their pea
Advertisement
Advertisement
No reviews for this recipe