Zucchini Caramelized Onion Gratin Recipes

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ZUCCHINI AND CARAMELIZED ONIONS



Zucchini and Caramelized Onions image

Make and share this Zucchini and Caramelized Onions recipe from Food.com.

Provided by Tebo3759

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 -2 tablespoon olive oil
1 medium onion, sliced into thin crescents
1 pinch sugar (a large pinch)
1 medium zucchini, sliced
1 large tomatoes, chopped (optional but do use it)
1 pinch red pepper flakes
salt and pepper

Steps:

  • Heat oil over medium high heat.
  • Add onions, cook stirring for 5 minutes.
  • Add sugar, cook about 7 minutes until carmelized.
  • Add water if necessary to prevent sticking.
  • Add zucchini, cook about 5 minutes until tender.
  • Add tomato and pepper flakes.
  • Cook until heated through and tomato begins to release juices, about 5 minutes Add salt and pepper.

CARAMELIZED VIDALIA ONION AND POTATO GRATIN WITH FRESH SAGE



Caramelized Vidalia Onion and Potato Gratin with Fresh Sage image

From the Great Big Food Show

Provided by Bobby Flay

Categories     side-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon unsalted butter
3 Vidalia (or other sweet variety) onion, peeled, halved and thinly sliced on a mandoline
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh sage leaves
6 large Idaho potatoes, peeled and sliced thinly on a mandoline
2 cups heavy cream

Steps:

  • Preheat oven to 375 degrees F.
  • Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
  • Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.

ZUCCHINI GRATIN



Zucchini Gratin image

Provided by Roger Mooking

Time 45m

Yield 4 servings

Number Of Ingredients 14

4 zucchini, tops trimmed, sliced lengthwise 1/4-inch thick
1 Vidalia onion, sliced into thin rings
1/2 cup Pistachio Pesto, recipe follows
2 to 3 ripe tomatoes, thinly sliced
Salt and freshly ground black pepper
1/2 cup dry breadcrumbs
1/2 cup unsalted pistachios, crushed in a mortar and pestle, for garnish
1/2 cup goat cheese
8 cups fresh basil leaves, washed and dried
1 cup plus 1 tablespoon olive oil
3/4 cup unsalted pistachios, toasted and crushed in a mortar and pestle
1/2 cup grated Parmesan
2 cloves garlic
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the one-third of the zucchini slices inside a baking dish. Scatter one-third of the onions over top. Dollop one-third of the Pistachio Pesto on top of the onions. Layer one-third of the tomato slices over top and season well with salt and pepper. To begin the second layer, place another third of the zucchini in the opposite direction and repeat the process with the addition of dollops of 1/4 cup of the goat cheese. Repeat the process for one more layer, then place the remaining goat cheese on top. Sprinkle with the breadcrumbs and garnish with the pistachios. Bake until the zucchini is tender and the breadcrumbs are golden, 20 to 30 minutes. Allow to rest and set before slicing.
  • In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper. Place the Pistachio Pesto in a container. Cover the top with the remaining 1 tablespoon olive oil.

ZUCCHINI AU GRATIN



Zucchini au Gratin image

Provided by Pierre Franey

Categories     dinner, easy, quick, casseroles, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

4 medium-size zucchini, about 1 1/4 pounds total
Salt and freshly ground pepper to taste
2 tablespoons olive oil
1/2 cup white onions, sliced thin
1 tablespoon finely chopped garlic
2 teaspoons finely chopped fresh rosemary leaves, or 1 teaspoon dried
2 tablespoons finely chopped parsley
4 tablespoons Parmesan or Gruyere cheese

Steps:

  • Preheat broiler.
  • Trim off the ends of the zucchini and cut them crosswise into thin slices. Sprinkle with salt and pepper.
  • Put olive oil in a large nonstick skillet over high heat. Add zucchini and onions. Cook, tossing or turning with a spatula, until lightly browned, about 3 minutes. Add garlic, rosemary and parsley and cook 1 minute more. This may have to be done in two steps if the skillet is not large enough.
  • Transfer zucchini into a big, shallow baking dish. Sprinkle with cheese. Place under broiler about 4 inches from heat source, until lightly browned.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 405 milligrams, Sugar 4 grams

ZUCCHINI RICE GRATIN



Zucchini Rice Gratin image

Provided by Andrea Albin

Categories     Rice     Tomato     Side     Bake     Roast     Casserole/Gratin     Parmesan     Zucchini     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 9

1/3 cup long-grain white rice
1 1/2 pounds zucchini (about 3 medium), sliced crosswise 1/4 inch thick
6 1/2 tablespoons olive oil, divided
1/2 pounds plum tomatoes, sliced crosswise 1/4 inch thick
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, finely chopped
2 large eggs, lightly beaten
1 teaspoon chopped thyme
1/2 cup grated Parmigiano-Reggiano, divided

Steps:

  • Preheat oven to 450°F with racks in upper and lower thirds.
  • Cook rice according to package instructions.
  • While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.
  • Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.
  • Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.
  • Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese.
  • Bake in upper third of oven until set and golden brown, about 20 minutes.

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