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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.
Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the zucchini slices with salt and piment d'Espelette, add them to the skillet and cook over high heat, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top.
COOK onions in large nonstick ovenproof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
Layers of tender zucchini roasted with Parmesan and Gruyère, garlic, and fresh thyme, then topped with crispy panko bread crumbs and baked until golden brown.
Gratin (French:) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. [1] [2] [3] ...
Potatoes au gratin – Cooking technique of creating a browned crust (potatoes gratiné) Green bean casserole – American dish from the 1950s Hotdish – Casserole from the American Upper Midwest – typically contains a starch , a meat or other protein, and a canned or frozen vegetable, mixed with canned soup
Get the recipe: Zucchini Gratin. Low Carb Yum. Cook up a batch of southern green beans in a skillet in just minutes. This keto-friendly recipe uses bacon, onion, and garlic and only has 4g net carbs!
Recipes for stir-fried chicken and zucchini in ginger sauce; stir-fried tofu, snow peas, and red onion in hot and sour sauce; and stir-fried shrimp, asparagus, and yellow pepper in lemon sauce. Featuring an Equipment Corner covering chef's knives and a Tasting Lab on soy sauce.