Zucchini Gratine Gratin Verdure Al Forno Recipes

ZUCCHINI GRATINE / GRATIN (VERDURE AL FORNO)

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.

ZUCCHINI GRATIN

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.

ZUCCHINI GRATIN

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)

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.

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)

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.

VERDURE AL FORNO

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil. Coat the bottom of an 8-inch square baking dish with the oil. Arrange enough of the zucchini slices over the bottom of the dish in a single layer to cover. Sprinkle with one third of the salt and pepper. Pour 1/3 cup of the heavy cream over the zucchini and sprinkle with 1/3 cup each of mozzarella cheese and fontina cheese.
• Sprinkle with 2 tablespoons of Pecorino Romano cheese, then with 1/3 cup of bread crumbs. Repeat layering the ingredients two more times. (The vegetables can be assembled 8 hours ahead. Cover and refrigerate. Bring to room temperature before proceeding.) Place the baking dish on the baking sheet and bake uncovered until golden brown on top and the sauce bubbles, about 40 minutes. Serve immediately.

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.