Wednesday, April 11, 2007
Zucchini Gratin
4-5 zucchini
1/2 cup Parmesan cheese
1/2 cup milk
2-3 tablespoons breadcrumbs
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon rosemary (chopped fine)
non-stick cooking spray
Chop the ends off of the zucchini and slice lengthwise in long strips that are about 1/8 inch thick. In a bowl, mix the Parmesan, milk, salt, pepper and rosemary. Spray a small (loaf pan size) baking dish with non-stick cooking spray. Layer the zucchini in the dish and pour over the milk/cheese mixture. Sprinkle with breadcrumbs and bake at 400 degrees for roughly 20 minutes (or until the zucchini is cooked to your desired "fork tender" state). Halfway through the cooking process I "jiggled" the baking dish to redistribute the milk/cheese mixture.
1/2 cup Parmesan cheese
1/2 cup milk
2-3 tablespoons breadcrumbs
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon rosemary (chopped fine)
non-stick cooking spray
Chop the ends off of the zucchini and slice lengthwise in long strips that are about 1/8 inch thick. In a bowl, mix the Parmesan, milk, salt, pepper and rosemary. Spray a small (loaf pan size) baking dish with non-stick cooking spray. Layer the zucchini in the dish and pour over the milk/cheese mixture. Sprinkle with breadcrumbs and bake at 400 degrees for roughly 20 minutes (or until the zucchini is cooked to your desired "fork tender" state). Halfway through the cooking process I "jiggled" the baking dish to redistribute the milk/cheese mixture.
