Zucchini Con Grana Padanao Layered Zucchini With Grana Padano Recipes

Steps:

• Pre-heat oven to 350 degrees.
• Have ready a 1 quart rectangular or oval gratin dish or shallow casserole.
• In a small baking pan, mix the bread crumbs with 2 tsp of olive oil. Bake for 5-7 min, or until bread crumbs are toasted. Set aside.
• Heat 1 tbsp of the olive oil in a large saute pan over a medium heat.
• Add the onion and shallots and saute for 10 min, stirring occasionally.
• Add garlic and cook until soft but not brown, about 2 minute Add 1/4 tsp salt and 1/8 tsp pepper.
• Spoon the onion mixture into the bottom of the gratin dish.
• Assemble the gratin by alternating slices of zucchini and tomato over the onions at a 45° angle to one end of the dish. Do this by starting w/one slice of zucchini, laying it at an angle against the end of the dish and leaning a slice of tomato against the zucchini. Continue overlapping in this fashion.
• Sprinkle w/the herbes de Provence and remaining 1/2 tsp salt and 3/8 tsp pepper.
• Cover w/foil and bake for 30 minutes. Remove foil, sprinkle w/cheese, then the bread crumbs over the gratin, and bake an additional 15 minutes, or until zucchini feels soft but firm when pierced with a fork and cheese is golden brown.
• Place on a cooling rack and let sit for 5 to 10 minute Cut and serve.

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.

Steps:

• Preheat the oven to 170°C.
• Add olive oil to pan and once it is heated, sauté the onions and garlic until they have softened, then place them in a large ovenproof dish.
• Cut the top and bottom from each of the zucchini, slice them lengthways and place them, slightly overlapping the slices, on top of the onions and garlic; layer the pancetta on top of the zucchini.
• Process the bread, rosemary and grana padano (or parmesan) in a food processor; when combined, sprinkle the mixture over the zucchini and pancetta.
• Drizzle a little oil over the top layer of the dish and bake for about 25 minutes.
• Serve warm.

Steps:

• Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
• Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.

Steps:

• Slice the onions. In a skillet, heat 3 tablespoons of olive oil. Cook the onions until soft,then arrange them in an oven-proof dish. Cut off the ends of the zucchini, then slice them lengthwise. Place a half slice of pancetta on top of each zucchini half. Layer the zucchini over the onions. Slightly overlapping. In a food processor, mix the bread a spring of rosemary and the Grana Padano. Sprinkle the zucchini with the bread mixture and olive oil. Bake at 325 for about 25 minutes. then serve warm.