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Baked Zucchini Gratin




Source of Recipe


alt.support.diet.low-carb


Recipe Introduction


Per Serving (excluding unknown items): 821 Calories; 57g Fat (59.9% calories
from fat); 47g Protein; 39g Carbohydrate; 12g Dietary Fiber;
343mg Cholesterol; 1165mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat;
5 1/2 Vegetable; 8 Fat.

NOTE: This recipe shows only one serving so you must divide the carb count by
the number of servings minus fiber.

NOTES: VARIATION: ZUCCHINI STUFFING
Grate or shred zucchini in above recipe and prepare as above, until liquid
evaporates in sauté pan. At that point, lower heat and add all remaining
ingredients and seasonings. Combine gently and warm through until well
blended. Remove from heat and use zucchini mixture as stuffing for chicken
breasts, pork chops, or pocket steaks.

**********************



List of Ingredients




4 medium zucchini
½ cup parmesan cheese -- grated
1 onion -- chopped
1 egg -- beaten
½ cup ricotta cheese
1 teaspoon oregano
2 tablespoons butter -- melted
salt and pepper -- to taste

Recipe



Preheat oven to 400 degrees. Slice zucchini into inch rounds (8 cups or so).
Sauté onion in butter and add zucchini, cooking until liquid
evaporates. Remove from heat. Arrange zucchini in lightly buttered baking
dish with rounds overlapping. Combine other ingredients and pour over
zucchini rounds. Season and sprinkle with cheese. Bake uncovered for 30
minutes, until tender. Increase oven to 500 degrees and bake 5-7 more
minutes until top is golden brown. Serve after drizzling melted butter on
top.