Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pan-fried zucchini gratin. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Pan-fried Zucchini Gratin is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Pan-fried Zucchini Gratin is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook pan-fried zucchini gratin using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pan-fried Zucchini Gratin:
- Take zucchini, sliced in half lengthwise, then crosswise diagonally
- Prepare of a sweet onion, sliced in half crosswise, then length wise
- Get olive oil
- Prepare salt
- Take parmesan cheese, grated
Heat olive oil in a saute pan to medium high heat. Turn zucchini and onion over with a spatula to cook other side. Onion and zucchini should start to become carmelized. Here is you just how to prepare the most effective foods for your household.
Instructions to make Pan-fried Zucchini Gratin:
- Heat olive oil in a saute pan to medium high heat. Add zucchini and onion. Cook covered for 10 minutes.
- Turn zucchini and onion over with a spatula to cook other side. Onion and zucchini should start to become carmelized. Continue to cook covered on medium high heat for 10 minutes.
- Turn vegetables over. Add salt. Take care not to burn. Reduce heat as needed. If burning does occur, add small amount of water to deglaze pan and continue. Flavor is enhanced by this process nonetheless.
- Cook covered for another 5 minutes. Turn vegetables over and top with parmesan cheese. Cover. Cook on low for 5 minutes then turn off heat and let sit on stove until cheese melts or when ready to serve.
- Serve with grilled chick'n or pasta.
Fresh zucchini slices are battered in crispy panko and pan-fried until golden brown and crunchy. You can eat them with a fork, but popping these zucchini chips by the slice is perfectly acceptable. Serve with a dollop of creamy dressing for a simple summer vegetable side. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
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