Vegetable Gratinato

INGREDIENTS

 

BECHAMEL

2 TBSP BUTTER
2 TBSP FLOUR
1 ¼ CUP MILK
SALT
PEPPER

 

GRATIN

1 TBSP EXTRA VIRGIN OLIVE OIL
3 ZUCCHINI,
SLICED IN ROUNDS
6 ROMA TOMATOES,
SLICED IN ROUNDS

 

TOPPING

1 TBSP THYME, CHOPPED
1 CUP PANKO BREADCRUMBS
1 TSP LEMON ZEST
¼ CUP PARMIGIANO
REGGIANO, GRATED

 

INSTRUCTIONS (serves 6 – 8)

 

BECHAMEL

1. Melt butter in a pan.

2. Add flour and whisk to avoid lumps.
Stir constantly until mixture is pale brown.

3. Slowly add milk while whisking.

4. Add salt and pepper.

5. Continue to whisk until mixture
becomes thick enough to coat the back of a spoon.


 

GRATIN

1. Pour bechamel in bottom of baking dish.

2. Alternate zucchini and tomato to fill dish in a fan
formation until entire dish is filled.

3. Sprinkle over bread crumbs, parmigiano,
thyme and lemon zest.

4. Bake at 325F for 30 minutes until vegetables
are soft and crust is golden brown.

 


 

INGREDIENTS

 

BECHAMEL

2 TBSP BUTTER
2 TBSP FLOUR
1 ¼ CUP MILK
SALT
PEPPER

 

GRATIN

1 TBSP EXTRA VIRGIN OLIVE OIL
3 ZUCCHINI,
SLICED IN ROUNDS
6 ROMA TOMATOES,
SLICED IN ROUNDS

 

TOPPING

1 TBSP THYME, CHOPPED
1 CUP PANKO BREADCRUMBS
1 TSP LEMON ZEST
¼ CUP PARMIGIANO REGGIANO, GRATED

 

 

INSTRUCTIONS (SERVES 6 – 8)

 

BECHAMEL

1. Melt butter in a pan.

2. Add flour and whisk to avoid lumps.
Stir constantly until mixture is pale brown.

3. Slowly add milk while whisking.

4. Add salt and pepper.

5. Continue to whisk until mixture becomes
thick enough to coat the back of a spoon.

 

GRATIN

1. Pour bechamel in bottom of baking dish.

2. Alternate zucchini and tomato to fill dish in a fan formation until entire dish is filled.

3. Sprinkle over bread crumbs, parmigiano, thyme
and lemon zest.

4. Bake at 325F for 30 minutes until vegetables are soft and crust is golden brown.