Zucchini Gratin With Parsley And Thyme Recipes

ZUCCHINI CASSEROLE WITH MINT AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
• Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
• Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
• Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
• Bake casserole in preheated oven until zucchini are tender, about 20 minutes.

ZUCCHINI GRATIN WITH PARSLEY AND THYME

Steps:

• Sprinkle the zucchini rounds with 2 teaspoons of the salt, place in a sieve and let drain for 1 hour. Pat dry. Preheat the oven to 350 degrees. Arrange the zucchini in a 10-inch quiche dish in concentric circles, overlapping the pieces slightly.
• Whisk together the wine, oil, parsley, thyme, remaining salt and pepper to taste and spoon over the zucchini. Bake until zucchini is tender but not too soft, about 25 minutes.

ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME

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.

ZUCCHINI GRATIN

Steps:

• 1 In a medium skillet, cook the onions and garlic in 2 tablespoons of the olive oil over medium-low heat until golden, about 10 minutes. Season with salt and pepper to taste. 2 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a 13 × 9 × 2-inch baking dish. 3 Spread the onion mixture evenly in the baking dish. Scatter one-third of the thyme over the onions. Arrange the zucchini and tomatoes in overlapping slices over the onions. Sprinkle with the remaining thyme, and salt and pepper to taste. Drizzle with the remaining olive oil. 4 Bake 40 to 45 minutes or until the vegetables are tender and the juices are sizzling. Sprinkle with the cheese and bake until slighly melted, about 5 minutes more. Let rest 10 minutes before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.