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Zucchini Gratine - Gratin (Verdure Al Forno)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.3478
Energy (kCal)1739.7526
Carbohydrates (g)91.5817
Total fats (g)122.2727
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. | 2. Coat bottom of 9X13" baking dish with EVOO. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Okay if zucchini slices overlap. | 3. Evenly pour 1/3 cup heavy cream and sprinkle with 1/3 cup mozzarella, 1/3 cup Fontina, and 2 tablespoons of Romano. Sprinkle with 1/3 cup of bread crumbs. Repeat layers. | 4. My own variation: Giada dotted bread crumb topping with cold butter. I suggest: Melt 4 tablespoons butter and blend with last 1/3 cup of bread crumbs to sprinkle over top of gratine. I don't like plain dry bread crumb toppings and I think the top will brown and crisp up much better this way. | 5. Line baking sheet with aluminum foil. Place gratine on top and place in oven. Bake for 40 minutes or until bubbling and top is golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons - - - -
    zucchini 5 lbs sliced 476.2726 70.5337 61.4618 9.0719
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    mozzarella cheese 1 cup shredded - - - -
    fontina cheese 1 cup shredded 513.48 2.046 33.792 41.1048
    romano cheese 1/4 cup grated pregrated - - - -
    breadcrumb 1 cup - - - -
    butter 4 tablespoons unsalted 342.0 15.714 10.686 28.8

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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