Zucchini And Parmesan Gratin Recipes

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.

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

Steps:

• Preheat the oven to 375 degrees F.
• Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
• Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
• Note: The ingredient quantities were proportionally increased for this episode.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
• Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
• Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
• Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

Steps:

• Preheat oven to 350°F. Butter 9-inch-diameter deep-dish glass pie plate. Melt butter in heavy large skillet over medium-high heat. Add zucchini; sauté until golden, about 5 minutes. Season with salt and pepper. Layer half of zucchini in prepared dish. Sprinkle half of tarragon and 1/2 cup cheese over. Repeat layering with zucchini, tarragon and 1/2 cup cheese. Combine milk, cream and eggs in small bowl. Season with salt and pepper. Pour custard over zucchini. Sprinkle 1/4 cup cheese over. Bake until gratin is set in center, about 35 minutes.

Steps:

• If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
• To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
• Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
• Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
• If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
• To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.

Steps:

• To cook the onions: In a medium skillet, heat the olive oil over medium heat.
• Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minute Reduce the heat to medium-low if they're browning too quickly.
• Add the garlic and sauté until soft and fragrant, 1 to 2 minutes.
• Spread the onions and garlic evenly in the bottom of an oiled 2-quart shallow gratin dish (preferably oval).
• Let cool.
• To assemble the gratin: Heat the oven to 375°F.
• Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
• In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbsp of the olive oil, 2 Tbsp of the thyme, and 1/2 teaspoons of the salt.
• Reserve half of the cheese for the top of the gratin.
• Sprinkle 1 Tbsp of the thyme over the onions in the gratin.
• Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
• Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
• Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
• Season lightly with pepper and the remaining 1/2 tsp salt.
• Drizzle the remaining 1-1/2 Tbsp olive oil over all.
• Combine the reserved cheese with the remaining 1 Tbsp thyme and sprinkle this over the whole gratin.
• Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes.
• Let cool for at least 15 minutes before serving.