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Thursday, August 31, 2000 Tested by Arlene Burnett
Our Farm Fresh recipe today, Zucchini Au Gratin, works well with roasted or grilled meat. The robust flavor of the gruyere (groo-YEHR) cheese blends perfectly with the delicate flavor of the zucchini. The sprinkling of cheese bakes to a golden brown that gives this dish an eye-catching appearance.
6 1/2 pounds zucchini
Peel zucchini and slice into fine slices.
Coat au gratin dish with butter. Melt the 4 tablespoons of butter in a large saucepan over a low heat; add the zucchini. Cook to soften, stirring occasionally, but do not allow to brown. When the zucchini slices are soft, remove from the heat. Process in a blender or food processor with the cream and half the cheese. Season with salt and pepper and pour into the buttered gratin dish. Preheat the oven to 400 degrees. Sprinkle the remaining cheese over the gratin and cook in the oven for 10 minutes, until the cheese is melted and the gratin is golden brown.
Note: Instead of a gratin dish, we used a ceramic, 10-inch deep-dish pie plate.
-- "The Vegetable Market cookbook," by Robert Budwig
If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.
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