| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Veggie-, Sd |
4 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon; finely chopped |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Minced shallots |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
c |
Thinly sliced prosciutto |
|
|
Salt and freshly ground black pepper |
| 12 |
|
Baby zucchini; or 6 small zucchini, trimmed |
| 1/4 |
c |
Chopped flat leaf parsley |
INSTRUCTIONS
Preheat the oven to 350 degrees.
In a small skillet render the bacon. When almost crisp, add the olive oil
and heat up. When the olive oil is hot, add the shallots and cook for a few
minutes or until tender. Add the oregano and prosciutto and simmer for a
minute. Remove the skillet from the heat and season to taste with salt and
pepper.
Cut the baby zucchini in half. If you are using small zucchini, then cut
them in half horizontally, then each half in quarters lengthwise. Set them
in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon
mixture and scatter parsley on top. Cover and bake or 20 minutes.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6718 Posted to MC-Recipe Digest
V1 #727 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”