Zucchine In Tegame Con Panna
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Cheese, Side dishes, Tomatoes, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Medium zucchini |
| Salt, to taste | ||
| Olive oil | ||
| 1 | c | Cream |
| 6 | T | Grated parmesan cheese |
| 4 | Tomatoes, sliced 1/4" | |
| Thick | ||
| 1 | Fresh basil leaves | |
| Coarsly chopped |
INSTRUCTIONS
slice the zucchini lengthwise about 1/4" thick. Lightly salt them and let drain fro about 30 mins. Pat dry. In large skillet heat the olive oil, oil should be about 1/4" deep. When the oil is hot but not smoking, fry the zuccini 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 witha thich layer of the cream mixture. Cook in a preheated 350 degree oven until the cream is hot and bubbling and lightly golden. Let it rest a few minutes before serving. This dish is to die for. And it keeps well Recipe By : Cecil AT/KTaub From: Dianar@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 ~0400 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1380
Calories From Fat: 1112
Total Fat: 126.4g
Cholesterol: 352.5mg
Sodium: 1529.7mg
Potassium: 2826.9mg
Carbohydrates: 46.8g
Fiber: 11.2g
Sugar: 28.1g
Protein: 28.1g