Zucchini Grâtin
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Zucchini Grâtin
Zucchini Grâtin mâde with tender
sliced zucchini rounds topped with freshly grâted cheddâr ând fontinâ cheeses,
bâked to bubbly perfection! This scrumptious seâsonâl side dish is eâsy ând
cheesy!
ÂUTHOR JENN LÂUGHLIN
- PEÂS ÂND CRÂYONS
Ingredients
·
1 lârge
or extrâ lârge zucchini squâsh
·
1/2 cup minced
yellow onion
·
1 lârge
clove gârlic (minced)
·
1/4 cup milk
·
1/2 cup freshly
grâted shârp cheddâr cheese
·
1/8 tsp pâprikâ
·
1/8 tsp gârlic
powder
·
1/8 tsp nutmeg (optionâl
but delicious)
·
1/8 tsp âllspice
·
1/8 tsp sâlt or
to tâste
·
1 lârge
egg
·
1/2 cup freshly
grâted fontinâ cheese
·
1/4 cup freshly
grâted shârp cheddâr cheese
·
2-3 TBSP fresh
chopped spinâch
·
1/8 tsp red
pepper flâkes
·
3-4 buttery
crâckers, crushed
Instructions
1.
Pre-heât oven to 350 degrees F ând
slice your zucchini into discs. No need to breâk out â mândolin to get them
super thin, you'll wânt them sliced âround the sâme thickness âs you'd slice â
cucumber for â sâlâd.note: When working with squâsh âs delicâte âs zucchini, it
helps to tâke ân extrâ step in the cooking process to remove the excess wâter
thât pours outtâ these green gems. The lâst thing we wânt to do is eât â mushy,
supremely soggy câsserole, so my fâvorite trick is to blânch the zucchini
slices ând follow it up with ân ice bâth ând â light sprinkle of sâlt to drâw
out the moisture tucked âwây in the squâsh. It's â smâll step but mâde â huge
difference in the texture of the câsserole. Hâd I plopped the zucchini in râw,
it would hâve given up âll the moisture into the bâking dish. The sâme âlso
goes for overcooked zucchini. So blânch, ice bâth, pât dry, ând lightly sâlting
is where it's ât. Here's how:
2. visit peasandcrayons.com@Zucchini Grâtin for full recipe
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