Zucchini Con Grana Padanao Layered Zucchini With Grana Padano Recipes

ZUCCHINI CON GRANA PADANAO (LAYERED ZUCCHINI WITH GRANA PADANO)

Steps:

• Preheat the oven to 170°C.
• Add olive oil to pan and once it is heated, sauté the onions and garlic until they have softened, then place them in a large ovenproof dish.
• Cut the top and bottom from each of the zucchini, slice them lengthways and place them, slightly overlapping the slices, on top of the onions and garlic; layer the pancetta on top of the zucchini.
• Process the bread, rosemary and grana padano (or parmesan) in a food processor; when combined, sprinkle the mixture over the zucchini and pancetta.
• Drizzle a little oil over the top layer of the dish and bake for about 25 minutes.
• Serve warm.

LAYERED ZUCCHINI AND TOMATO BAKE

Steps:

• Preheat oven to 400 degrees F.
• You can use any amounts you like but this is what you do: oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato.
• Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
• Add salt and pepper.
• Sprinkle the top with freshly grated Parmesan cheese and bake until cooked through, about 15 minutes or so, check so the cheese doesn't burn.

TOMATO, ZUCCHINI AND GRANA PADANO GRATIN

Steps:

• Pre-heat oven to 350 degrees.
• Have ready a 1 quart rectangular or oval gratin dish or shallow casserole.
• In a small baking pan, mix the bread crumbs with 2 tsp of olive oil. Bake for 5-7 min, or until bread crumbs are toasted. Set aside.
• Heat 1 tbsp of the olive oil in a large saute pan over a medium heat.
• Add the onion and shallots and saute for 10 min, stirring occasionally.
• Add garlic and cook until soft but not brown, about 2 minute Add 1/4 tsp salt and 1/8 tsp pepper.
• Spoon the onion mixture into the bottom of the gratin dish.
• Assemble the gratin by alternating slices of zucchini and tomato over the onions at a 45° angle to one end of the dish. Do this by starting w/one slice of zucchini, laying it at an angle against the end of the dish and leaning a slice of tomato against the zucchini. Continue overlapping in this fashion.
• Sprinkle w/the herbes de Provence and remaining 1/2 tsp salt and 3/8 tsp pepper.
• Cover w/foil and bake for 30 minutes. Remove foil, sprinkle w/cheese, then the bread crumbs over the gratin, and bake an additional 15 minutes, or until zucchini feels soft but firm when pierced with a fork and cheese is golden brown.
• Place on a cooling rack and let sit for 5 to 10 minute Cut and serve.