Aida's Scalloped Zucchini (Aida Mollenkamp) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
olive oil |
2 pounds zucchini, ends trimmed and sliced into 1/4-inch thick coins |
salt |
4 (12 by 18-inch) pieces aluminum foil |
2 cups shredded aged cheddar |
2 medium shallots, thinly sliced (about 1 cup) |
4 teaspoons minced garlic (from about 4 medium cloves) |
freshly ground black pepper |
4 teaspoons all-purpose flour |
16 thyme sprigs |
Directions:
1. Heat grill to 350 degrees F (medium heat) and oil well.
2. Place zucchini in a sieve set over a bowl, salt well, toss to coat, and set aside to let drain, at least 5 minutes.
3. When ready to cook, oil 1 piece of aluminum foil on 1 side. Sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over cheese (about 3 rows of 8 zucchini coins). Sprinkle 1/4 cup of the shallots and 1 teaspoon of garlic evenly over top, and season with salt and freshly ground black pepper. Top with another 1/4 cup cheese, sprinkle with 1 teaspoon all-purpose flour, and top with 4 sprigs of thyme. Enclose foil tightly to form a packet and repeat to make 4 packets.
4. Place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes total.
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