Zucchini Con Grana Padanao (Layered Zucchini With Grana Padano) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat the oven to 170°C.
2. 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.
3. 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.
4. Process the bread, rosemary and grana padano (or parmesan) in a food processor; when combined, sprinkle the mixture over the zucchini and pancetta.
5. Drizzle a little oil over the top layer of the dish and bake for about 25 minutes.
6. Serve warm.
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