Zucchine in tegame con panna

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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