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Recipes:
ZUCCHINI GRATIN
2 pounds zucchini–about 4 medium–sliced in 1/4-inch thick rounds
Salt and pepper
1/2 cup freshly grated low-fat parmesan cheese
2 tablespoons butter, melted
Butter a 10-inch pie plate or quiche pan. Put the sliced zucchini in a medium pot and cover with water. Bring to a boil and cook for 2 minutes; drain and rinse with cold water to stop the cooking. Arrange the zucchini in the pie plate in an overlapping circular pattern. Season each layer with salt and pepper. Top with the Parmesan cheese and drizzle with the melted butter. Bake at 400º for 30 minutes, increase oven to 475º and bake for another 10 minutes until golden brown. Can be frozen. Serves 8. |
