Zucchini al forno (summer squash in the oven)
This recipe was originally for gnocchi, which I can't make and didn't have, but it looked good enough to give a try as a vegetable side dish. Worked like a charm!
2 zucchini sliced about 1/4-1/2" thick
1-2 Tbs. butter
half a dozen fresh sage leaves
two scallions coarsely chopped
white cheese sliced thin: I used jack. Fontina would work or gruyere. It should be reasonably mild.
Parmesan cheese, ad lib.
Melt the butter in a shallow skillet and saute' the herbs lightly. Brown the zucchini slices gently on one side and turn them over. Salt and pepper to taste. Cover the squash with the slices of white cheese and then grate the Parmesan over the whole thing and stick it under the broiler until the cheese melts and browns just a bit. Serve hot. This amount ought to serve four but I'd say more like 2-3. Is good!
This recipe was originally for gnocchi, which I can't make and didn't have, but it looked good enough to give a try as a vegetable side dish. Worked like a charm!
2 zucchini sliced about 1/4-1/2" thick
1-2 Tbs. butter
half a dozen fresh sage leaves
two scallions coarsely chopped
white cheese sliced thin: I used jack. Fontina would work or gruyere. It should be reasonably mild.
Parmesan cheese, ad lib.
Melt the butter in a shallow skillet and saute' the herbs lightly. Brown the zucchini slices gently on one side and turn them over. Salt and pepper to taste. Cover the squash with the slices of white cheese and then grate the Parmesan over the whole thing and stick it under the broiler until the cheese melts and browns just a bit. Serve hot. This amount ought to serve four but I'd say more like 2-3. Is good!
