Zucchini au Gratin

Total Time
About 15 minutes
Rating
4(28)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 4medium-size zucchini, about 1¼ pounds total
  • Salt and freshly ground pepper to taste
  • 2tablespoons olive oil
  • ½cup white onions, sliced thin
  • 1tablespoon finely chopped garlic
  • 2teaspoons finely chopped fresh rosemary leaves, or 1 teaspoon dried
  • 2tablespoons finely chopped parsley
  • 4tablespoons Parmesan or Gruyere cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

147 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 405 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat broiler.

  2. Step 2

    Trim off the ends of the zucchini and cut them crosswise into thin slices. Sprinkle with salt and pepper.

  3. Step 3

    Put olive oil in a large nonstick skillet over high heat. Add zucchini and onions. Cook, tossing or turning with a spatula, until lightly browned, about 3 minutes. Add garlic, rosemary and parsley and cook 1 minute more. This may have to be done in two steps if the skillet is not large enough.

  4. Step 4

    Transfer zucchini into a big, shallow baking dish. Sprinkle with cheese. Place under broiler about 4 inches from heat source, until lightly browned.

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Ratings

4 out of 5
28 user ratings
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Comments

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I made it all in a cast iron skillet. Tossed some good Parmesan with the zucchini after it had cooked, then topped with a mixture of toasted bread crumbs mixed with a little bit more Parmesan. Under the broiler and Voila! Fantastic!

All this was perfect, but I added halved cherry tomatoes on top

No rosemary

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