ZUCCHINI GRATIN
Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
TIAN DE COURGETTE (PROVENCAL ZUCCHINI GRATIN)
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the zucchini in a bowl, sprinkle with about a teaspoon of salt and set aside.
- Meanwhile, bring two cups of water to the boil in a sauce pan, add the rice and cook until rice is tender, about 17 minutes. Drain the rice.
- Drain and rinse the zucchini. Spread it on paper towel and pat it to dry. Heat oil in a heavy skillet. Add onion and saute over a medium heat until the onion is translucent. Add zucchini and saute another two minutes. Remove from heat.
- Mix eggs, cooked rice, garlic and milk together in a bowl. Stir in the onion and zucchini. Add cheese and season to taste with salt and pepper.
- Preheat oven to 375 degrees. Oil a four-cup shallow baking dish. Spoon in the zucchini mixture. Place in oven and bake 30 to 40 minutes, until lightly browned on top.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams
GRATIN DE COURGETTES AU PARMESAN (ZUCCHINI AND PARMESAN GRATIN)
A delicious way to prepare zucchini.
Provided by AnneFrancoise
Categories Zucchini Side Dishes
Time 1h18m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter in a large skillet over medium-high heat; saute onion, carrots, and parsley until lightly browned, 3 to 4 minutes. Add zucchini and saute until zucchini is tender, about 15 minutes.
- Preheat oven to 300 degrees F (150 degrees C). Butter a baking dish. Heat a kettle or pot of water to boiling.
- Beat eggs, cream, and Parmesan cheese together in a bowl; stir in zucchini mixture. Transfer mixture to the prepared baking dish.
- Place a clean kitchen towel in the bottom of a roasting pan. Arrange the baking dish on top of the towel and pour boiling water halfway up the sides of the baking dish, creating a water bath.
- Bake in the preheated oven until bubbling and set, about 45 minutes.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 12 g, Cholesterol 192.1 mg, Fat 21.3 g, Fiber 3 g, Protein 11.4 g, SaturatedFat 12 g, Sodium 320.8 mg, Sugar 5.7 g
ZUCCHINI AND PARMESAN GRATIN
I got this recipe from the San Jose Mercury News years ago. It originally had a salsa-like tomato sauce recipe to serve on top, but I didn't even save that part, because I like the taste of it just as it is. If you don't eat it all at the first meal, it can be refrigerated and reheated in the microwave.
Provided by Jo Ann L
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Farenheit.
- Spray a 9-inch square baking pan with nonstick spray. (You can use another size of pan, but be sure that the mixture is no more than 1 1/2 inches thick in the pan.)
- Mix all of the ingredients together well and pour into the pan.
- Sprinkle with additional Parmesan cheese to taste.
- Bake for 40-45 minutes, or until golden brown.
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ZUCCHINI AU GRATIN WITH RICE - THE DARING GOURMET
From daringgourmet.com
5/5 (8)Total Time 50 minsCategory Main Course, Side DishCalories 315 per serving
- Prepare the Zucchini: Shred the zucchini and place it in a big nonreactive bowl. Sprinkle and toss with the 3 teaspoons of salt. Let sit for 30 minutes. Working in batches and using a clean kitchen towel or cheesecloth, wring out as much water from the zucchini in possible, reserving the zucchini water. Set aside. Prepare the Rice: Place the rice in a pot of water and bring to a boil. Boil for 5 minutes, drain thoroughly and set aside. The rice should be al dente. Set aside.
- In a large saucepan or stock pot heat the fat or oil over medium high heat then add and saute the onions and garlic until soft and translucent and beginning to caramelize. Stir in the flour and continue to cook for another minute or two. Pour in the white wine and stir continually to prevent clumping followed by the reserved zucchini water and half and half. Stir continuously until the sauce begins to simmer and thicken. Stir in the zucchini, rice, salt and pepper. Stir in the Parmesan cheese.
- Scoop the zucchini/rice mixture into the baking dish. Sprinkle the top with the remaining Parmesan cheese and then drizzle with olive oil.Place the casserole on the middle rack and bake for 20-30 minutes or until bubbly and nicely browned on top.Let it sit for about 10 minutes before serving or until any excess liquid is absorbed.Serve immediately. For a light dinner serve with a leafy green salad or serve as a side dish with meat, poultry or fish for a heartier meal.
ZUCCHINI GRATIN - TIAN DE COURGETTES - SIMPLY SO GOOD
From simplysogood.com
5/5 (3)Total Time 1 hr 15 minsCategory Side DishCalories 209 per serving
- Sauté the onion over low heat until soft, but not colored. Slice the zucchini coin thin and then add to the onions and sauté an additional 2-3 minutes.
- Set aside. In a large bowl, pour 1 cup of the milk over the bread crumbs; add a splash of olive oil, eggs, thyme, 1/2 cup cheese, salt and pepper.
- Stir until combined. Add the onion zucchini mixture and rice. Pour into prepared gratin dish. Smooth the surface and pour the remaining 1 cup of milk over the top. Sprinkle with remaining cheese. Bake, uncovered, for one hour or until golden on top.
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