Use a slotted spoon to scoop half the zucchini into the prepared baking dish, leaving behind any liquid. Pat into an even ...

Picture layers of tender squash nestled in creamy, garlicky sauce, topped with smoky melted Gouda—it’s the kind of dish that makes any dinner feel […] ...

Recipe: Zucchini Gratin. Total Time: 1 hour Hands-On Time: 20 minutes Yield: 4 to 6 servings. Ingredients: 3 tablespoons extra-virgin olive oil, plus more for the pan.

1 1/2 pounds zucchini1 1/2 teaspooons salt1 tablespoon shallot (minced)2 tablespoons olive oil or butter Velouté Sauce Ingredients:2 tablespoons butter3 tablespoons flour1 1/2 cups liquid ...

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.

3 or 4 small yellow and green zucchini, thinly sliced 1 tablespoon pesto or salsa verde 2 tablespoons shredded Gruyere or parmesan, optional 1 tablespoon minced shallots n Lightly grease four ...

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Instructions: Heat oven to 425. Heat 1 tablespoon of oil in a skillet over a medium flame. Cook leeks until softened, about 3 minutes. Add wine and cook until evaporated. Transfer leeks to a 9 ...

From "Julia and Jacques Cooking at Home" is this recipe for Eggplant and Zucchini Gratin, perfect to make right now. It's a simplified version of ratatouille. Makes 6-8 servings 1/2 cup or so ...

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1. Put the rack on the lower-middle level of the oven and preheat to 400 degrees. 2. Smear a large, shallow-rimmed jellyroll pan generously with 1/3 cup of the olive oil.