VERDURE AL FORNO
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.
ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)
A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.
Provided by Swiss Phil
Categories World Cuisine Recipes European Italian
Time 1h
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 24.9 g, Cholesterol 43.5 mg, Fat 26.4 g, Fiber 7 g, Protein 23.8 g, SaturatedFat 9.5 g, Sodium 563.1 mg, Sugar 14.3 g
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.
BAKED VEGETABLE GRATIN (VERDURE AL FORNO)
Make and share this Baked Vegetable Gratin (Verdure Al Forno) recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the zucchini into 1/2-inch dice; place in a colander; salt, and drain for 20 minutes.
- Cut off any long stems from the spinach.
- Cook spinach with water that clings to the leaves in a pot, along with a little salt just until the spinach wilts; drain and let cool.
- Squeeze out the excess water and coarsely chop.
- Gently saute the onion in 3 tablespoons of olive oil in a skillet over low heat for 20 minutes or until the onion is soft and pale gold.
- Meanwhile, pat the zucchini dry with paper towels; add to the onions, and saute for 10 minutes.
- Add the spinach and garlic and saute for an additional 2-3 minutes.
- Turn into a bowl and let cool.
- Combine the vegetables with 1/2 cup Parmesan, eggs, parsley, garbanzo beans, salt, and pepper.
- Lightly oil a shallow, round baking dish; fill dish with the spinach mixture.
- Sprinkle the top with 2 tablespoons Parmesan and drizzle with 2 tablespoons olive oil.
- Bake in a preheated 375° oven for 45 minutes to 1 hour or until a golden crust has formed.
- Let cool; serve at room temperature.
Nutrition Facts : Calories 273.8, Fat 16.9, SaturatedFat 4, Cholesterol 79.3, Sodium 377, Carbohydrate 21.3, Fiber 5.9, Sugar 4.7, Protein 12.8
ZUCCHINI GRATINE / GRATIN (VERDURE AL FORNO)
Make and share this Zucchini Gratine / Gratin (Verdure Al Forno) recipe from Food.com.
Provided by KathyP53
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Coat bottom of 9X13" baking dish with EVOO. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Okay if zucchini slices overlap.
- Evenly pour 1/3 cup heavy cream and sprinkle with 1/3 cup mozzarella, 1/3 cup Fontina, and 2 tablespoons of Romano. Sprinkle with 1/3 cup of bread crumbs. Repeat layers.
- My own variation: Giada dotted bread crumb topping with cold butter. I suggest: Melt 4 tablespoons butter and blend with last 1/3 cup of bread crumbs to sprinkle over top of gratine. I don't like plain dry bread crumb toppings and I think the top will brown and crisp up much better this way.
- Line baking sheet with aluminum foil. Place gratine on top and place in oven. Bake for 40 minutes or until bubbling and top is golden brown.
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