Best Zucchini Gratine Gratin Verdure Al Forno Recipes

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VERDURE AL FORNO



Verdure Al Forno image

Make and share this Verdure Al Forno recipe from Food.com.

Provided by Diana Adcock

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
5 medium zucchini, sliced 1/4 inch thick lengthwise (or yellow squash)
1 tablespoon salt
1 tablespoon pepper
1 cup heavy cream
1 cup grated mozzarella cheese
1 cup grated fontina
1/4 cup grated romano cheese
1 cup plain breadcrumbs
4 tablespoons unsalted butter

Steps:

  • Preheat oven to 375 degrees.
  • Using the 2 T. extra virgin olive oil coat the bottom of a 9 X 13 inch baking dish.
  • Arrange 1/3 of the zucchini slices on the bottom of the dish and season with a little salt and pepper (most likely you will NOT use the full 1 T of each).
  • Evenly pour 1/3 of the heavy cream.
  • Sprinkle with 1/3 of the mozzarella.
  • Sprinkle with 1/3 of the fontina.
  • Sprinkle with 2 T of the romano.
  • Repeat layers.
  • Top with the bread crumbs. (use fine dried).
  • Dot the bread crumbs with the unsalted butter.
  • To prevent spillage/smoke line a baking sheet with heavy duty foil and place prepared dish on this.
  • Bake for 40 minutes until bubbling and top golden brown.
  • Allow to stand for 5 minutes before cutting into it.

ZUCCHINI GRATIN



Zucchini Gratin image

Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

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.

VERDURE AL FORNO



Verdure al Forno image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella
1 cup grated fontina
1/4 cup grated Romano
1 cup plain dried bread crumbs
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick

Steps:

  • Preheat oven to 375 degrees F.
  • Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

ZUCCHINI GRATIN



Zucchini Gratin image

Make and share this Zucchini Gratin recipe from Food.com.

Provided by Evie3234

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
6 medium zucchini, sliced
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
1 1/4 cups grated parmesan cheese
1/2 cup milk
1/2 cup whipping cream
2 eggs
salt and pepper

Steps:

  • Preheat oven to 350°F degrees.
  • Butter 9 inch deep-dish pie plate.
  • Melt butter in heavy large skillet over medium-high heat.
  • Add zucchini, sauté until golden, about 5 minutes.
  • Season with salt and pepper.
  • Layer half the zucchini in prepared dish.
  • Sprinkle half of tarragon and 1/2 cup cheese over.
  • Repeat layering with zucchini, tarragon and 1/2 cup cheese.
  • Combine milk, cream and eggs in small bowl.
  • Season with salt and pepper.
  • Pour custard mixture over zucchini.
  • Sprinkle remaining cheese over.
  • Bake until gratin is set in center, about 35 minutes.
  • Serve immediately.

Nutrition Facts : Calories 400.6, Fat 30.3, SaturatedFat 17.7, Cholesterol 180.8, Sodium 615.3, Carbohydrate 14.1, Fiber 3.1, Sugar 7.8, Protein 20.9

BAKED VEGETABLE GRATIN (VERDURE AL FORNO)



Baked Vegetable Gratin (Verdure Al Forno) image

Make and share this Baked Vegetable Gratin (Verdure Al Forno) recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 2h

Yield 6 serving(s)

Number Of Ingredients 12

6 medium zucchini (about 1 lb.)
coarse salt
1 lb spinach, washed
1 medium onion, chopped
5 tablespoons olive oil (and a little more for the baking dish)
3 garlic cloves, minced
1/2 cup grated parmesan cheese
2 tablespoons grated parmesan cheese
2 eggs, lightly beaten
2 tablespoons chopped fresh parsley or 2 tablespoons fresh basil
1 cup cooked garbanzo beans
freshly ground pepper

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.

Nutrition Facts : Calories 273.8, Fat 16.9, SaturatedFat 4, Cholesterol 79.3, Sodium 377, Carbohydrate 21.3, Fiber 5.9, Sugar 4.7, Protein 12.8

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