Zucchini Con Grana Padanao Layered Zucchini With Grana Padano Recipes

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ZUCCHINI CON GRANA PADANAO (LAYERED ZUCCHINI WITH GRANA PADANO)



Zucchini Con Grana Padanao (Layered Zucchini With Grana Padano) image

Adapted from a recipe I found in the September-November 2008 issue of the Australian/Italian magazine 'italianicious: essence of Italy' magazine. I've not tried this recipe yet: I just discovered this magazine for the first time today. I've posted the recipe here for safe-keeping, so that I remember to try it.

Provided by bluemoon downunder

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 large onions, sliced and roughly chopped
2 garlic cloves, chopped
3 tablespoons olive oil, plus extra
olive oil, for drizzling
600 g zucchini
4 slices pancetta
1 slice white bread
1 sprig rosemary or 1 sprig thyme, plucked
60 g grana padano or 60 g parmesan cheese, finely grated

Steps:

  • Preheat the oven to 170°C.
  • Add olive oil to pan and once it is heated, sauté the onions and garlic until they have softened, then place them in a large ovenproof dish.
  • Cut the top and bottom from each of the zucchini, slice them lengthways and place them, slightly overlapping the slices, on top of the onions and garlic; layer the pancetta on top of the zucchini.
  • Process the bread, rosemary and grana padano (or parmesan) in a food processor; when combined, sprinkle the mixture over the zucchini and pancetta.
  • Drizzle a little oil over the top layer of the dish and bake for about 25 minutes.
  • Serve warm.

Nutrition Facts : Calories 163.9, Fat 10.7, SaturatedFat 1.5, Sodium 60.3, Carbohydrate 16.3, Fiber 2.9, Sugar 6.1, Protein 3.1

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