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FareShare Gazette Recipes -- August 2002 - Z's

 

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Zucchine in Tegame con Panna

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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
--------  ------------  --------------------------------
  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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