Zucchini Gratin
Michelle
ingredients
- 1 large sweet onion, sliced
- extra virgin olive oil
- kosher or coarse sea salt
- 2 cloves garlic, minced
- freshly ground black pepper
- 2-3 medium zucchini
- 10 slices pancetta
- 1/3 cup bread crumbs *
- 2 large springs rosemary, minced
- 1/3 cup grated Parmigiano Reggiano cheese
directions
- 1
Cut off the ends of the zucchini and slice them lengthwise, about 1/4 of an inch thick until you have 10 slices. Set aside.
- 2
In a skillet, saute the sliced onions with a couple of tablespoons of olive oil and large pinch of salt until soft. Add garlic and black pepper and saute for a couple of minutes. Place the onions in an oven-proof dish.
- 3
Season the zucchini slices with some salt and pepper. Top each one with a slice of pancetta. Layer the zucchini over the onions in the ish, slightly overlapping. in a small bowl, mix together the bread crumbs, rosemary an cheese. Sprinkle over the zucchini and drizzle with additional olive oil.
- 4
Bake at 350 degrees for about 25 minutes. You can turn on the broiler for a couple of minutes at the end if you need the pancetta to crisp up some more.
Source: The Italian Dish Blog
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