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* Exported from MasterCook *
Zucchine in Tegame con Panna
Recipe By :Cecil AT/KTaub
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds medium zucchini
salt -- to taste
olive oil
1 cup cream
6 tablespoons grated parmesan cheese
4 medium tomatoes -- sliced 1/4" thick
1 bunch fresh basil leaves -- coarsely chopped
Slice the zucchini lengthwise about 1/4-inch thick.
Lightly salt them and let drain for about 30 minutes; pat dry.
In large skillet heat the olive oil; oil should be about 1/4-inch
deep.
When the oil is hot but not smoking, fry the zucchini slices until
golden on both sides.
Drain the zucchini well.
Combine the cream and Parmesan cheese.
Get a gratin dish large enough to hold the ingredients at a depth of
2 inches.
Put a layer of zucchini in the bottom.
Spoon a little of the cream mixture over it.
Next put a layer of tomato with some of the chopped basil sprinkled
over it.
Continue layering in that order, finishing with a thick layer of the
cream mixture.
Cook in a preheated 350 degree F. oven until the cream is hot and
bubbling and lightly golden.
Let it rest a few minutes before serving.
Original poster's notes: This loosely means: gratineed zucchini
with fresh tomatoes and cream.
This dish is to die for. And it keeps well.
Hallie's note: I haven't tried this exact recipe and don't remember
where I got it - possibly from a newsgroup a few years ago but it
looks good and fairly easy.
The only reason I haven't tried it is because I haven't had an
excess of zucchini (believe it or not) for the last couple of years.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 1 August 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 206 Calories; 18g Fat (74.3% calories
from fat); 6g Protein; 8g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol;
173mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 3 Fat.
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