This dish is a delicious adaptation of Homes Chef’s Zucchini and Sun-Dried Tomato Au Gratin. I did not care for the sundried tomatoes, so I adapted the recipe. I am certain you will enjoy it. This a repost from April 16, 2017, at 9:01 pm.
This a delicious side dish. I really enjoy the onions with the zucchini.
Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients:
4small zucchini
2 ½ozcrispy fried onions, crushed
½medium onion, diced into 1/2 inch pieces
2cloves of garlic, minced
2 ½ozgrated Parmesan cheese
2 ½ozshredded Parmesan cheese
4fl ozheavy whipping cream
salt
pepper
½ozolive oil
Directions:
1
Preheat oven to 425 degrees.
2
Sliced zucchini diagonally to make oval slices that are approximately 1/4-1/2 inch thick.
3
In a large nonstick skillet, add 2 teaspoons of olive oil. Fry the zucchini on medium heat until brown on both sides but still firm and crunchy. You will have to fry approximately 8 to 10 pieces at a time. Once the zucchini is browned, place on a baking sheet covered with paper towels to absorb the oil.
4
In the same skillet, add 1/2 tsp olive oil and cook the minced garlic until fragrant or about 30 seconds. Add the onions and 1/4 tsp of salt and pepper. Cook on medium heat until caramelized or about 3-4 minutes.
5
In small baking dishes (I used 2 cup pyrex bowls), add alternating layers of zucchini, onion/garlic mixture, and grated parmesan cheese until you run out of zucchini. I did three layers and ended with the zucchini. On top add 0.5 ounces of shredded Parmesan cheese to each bowl. Top with 2 ounces of heavy cream per bowl.
6
Bake for 12-15 minutes of 425. I baked mine on a baking sheet for ease of removal from the oven. The bowls are hard to grasp.
When ready to serve, add 1/2 ounce of fried onion crumbs on top.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Notes:
This recipe has less than 300 calories per serving and has a moderate amound of protein.
Ingredients
4small zucchini
2 ½ozcrispy fried onions, crushed
½medium onion, diced into 1/2 inch pieces
2cloves of garlic, minced
2 ½ozgrated Parmesan cheese
2 ½ozshredded Parmesan cheese
4fl ozheavy whipping cream
salt
pepper
½ozolive oil
Directions
1
Preheat oven to 425 degrees.
2
Sliced zucchini diagonally to make oval slices that are approximately 1/4-1/2 inch thick.
3
In a large nonstick skillet, add 2 teaspoons of olive oil. Fry the zucchini on medium heat until brown on both sides but still firm and crunchy. You will have to fry approximately 8 to 10 pieces at a time. Once the zucchini is browned, place on a baking sheet covered with paper towels to absorb the oil.
4
In the same skillet, add 1/2 tsp olive oil and cook the minced garlic until fragrant or about 30 seconds. Add the onions and 1/4 tsp of salt and pepper. Cook on medium heat until caramelized or about 3-4 minutes.
5
In small baking dishes (I used 2 cup pyrex bowls), add alternating layers of zucchini, onion/garlic mixture, and grated parmesan cheese until you run out of zucchini. I did three layers and ended with the zucchini. On top add 0.5 ounces of shredded Parmesan cheese to each bowl. Top with 2 ounces of heavy cream per bowl.
6
Bake for 12-15 minutes of 425. I baked mine on a baking sheet for ease of removal from the oven. The bowls are hard to grasp.
When ready to serve, add 1/2 ounce of fried onion crumbs on top.
I am a family physician who has served in the US Army. In 2016, I found myself overweight, out of shape, and unhealthy, so I made a change to improve my health. This blog is the chronology of my path to better health and what I have learned along the way.
AuthorChuckH
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