| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Side dishes, Cheese, Tomatoes, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Medium zucchini |
|
|
Salt — to taste |
|
|
Olive oil |
| 1 |
c |
Cream |
| 6 |
tb |
Grated parmesan cheese |
| 4 |
md |
Tomatoes — sliced 1/4" |
|
|
Thick |
| 1 |
bn |
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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