Nancy's Zucchini Gratin
Ingredients:
- 2 Lbs Zucchini Cut long ways into 1/8- inch thick slices
- Kosher salt
- 1/4 cup Olive Oil
- 4 cloves sliced Garlic
- 1 Tbs chopped rosemary and thyme mixed
- ½ cup grated Parmesan cheese
- Preheat your oven to 425°F
- Generously salt both sides of each zucchini slice and drain in a collider for at least 30 min. Wash off salt and dry in a lettuce spinner.
- Heat olive oil over medium heat in a small sauce pan and add garlic. Cook for 2-30 min. make sure not to let garlic brown by lowering the heat if need. Set aside.
- To assemble the gratin. Layer overlapping zucchini slices in a single layer into a 9x13 baking pan or baking sheet. Brush Generously using all the garlic oil then sprinkle over herbs and cheese.
- Bake for 10-15 min. or until the top is nicely browned and the zucchini tender.
- Cool 10 min. cut into squares and serve .
Bruce Aidells is America's "go-to guy" for all issues involving meat and meat cookery. He is called upon for information and insights for most national newspapers, including the New York Times, Washington Post, Los Angeles Times, Chicago Tribune and many more. Aidells, who founded Aidells Sausage Company in 1983, also has a reputation as an innovator in the gourmet sausage industry. While he left the sausage company in 2002 to continue to pursue his food-writing career, he is still considered a renowned expert on charcuterie and salumi.
Since 1982, Aidells has written 11 cookbooks. Four have received cookbook award nominations. His first book, with Denis Kelly, Hot Links and Country Flavors, received the IACP Julia Child award for best single subject cookbook in 1991. The Complete Meat Cookbook was nominated for a James Beard Award in 1999 and Bruce Aidells's Complete Pork Book received another Beard nomination in 2005. His other titles include Flying Sausages and Bruce Aidells' Complete Sausage Cookbook. In addition, Aidells contributed to The Joy of Cooking, 1997 Edition, writing the meat, poultry and stuffing chapters. Aidells recipes have appeared in over 30 cookbooks as a guest contributor and he wrote the key meat tips for The All New Good Housekeeping Cookbook.
Aidells has often appeared as a guest on TV and for the last 3 years has had a regular cooking segment on View From The Bay on KGO, the San Francisco affiliate of ABC.
Aidells has appeared on NBC Today, Martha Stewart Living Al Roker on the Road, The FoodTV Network and many other cooking shows.
Aidells is a frequent guest not only on local Bay Area radio but many national shows including Fresh Air with Teri Gross, The Splendid Table and Everyday Cooking with Martha Stewart.
Aidells is a contributing editor at Bon Appetit Magazine and Eating Well Magazine as well as a regular contributor to Fine Cooking, Food and Wine, Gourmet, Cooking Pleasures, Real Food and Cooking Light Magazines.
Bruce Aidells is married to Nancy Oakes, Executive Chef and Co-Owner of San Francisco's top rated restaurant, Boulevard Restaurant. Aidells and Oakes live in the San Francisco Bay Area and the Sonoma Wine Country.
