Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Medium zucchini |
| \N \N | Salt -- to taste |
| \N \N | Olive oil |
| 1 cup | Cream |
| 6 tablespoons | Grated parmesan cheese |
| 4 mediums | Tomatoes -- sliced 1/4\" |
| \N \N | Thick |
| 1 bunch | Fresh basil leaves -- |
| \N \N | Coarsly chopped |
slice the zucchini lengthwise about ¼" thick. Lightly salt them and let drain fro about 30 mins. Pat dry. In large skillet heat the olive oil, oil should be about ¼" 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@... Date: Mon, 20 Jun 1994 18:41:15 -0400 (
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