About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Zucchini with Oregano | Main | Zucchini with Tomato and Basil »

Zucchini Gratin with Tomato and Marjoram

zucchini%20gratin%20small.JPG
Originally I made this recipe last August when I first conquered my fear of whole fish and made pan-roasted porgies with lemon and marjoram. Given that the zucchini season was in full bloom and people were begging anyone to take them off of their hands and the marjoram in the garden was growing out of control, I decided that it was a fine time to make this gratin to serve alongside those beady-eyed fish.

One prepares the zucchini by washing it carefully and slicing it into thin disks. These disks are sautéed until soft in garlic and oil.

The zucchini prepared, you make a simple tomato sauce - oil, onions, tomatoes, marjoram - which is slowly cooked for about 20 minutes. When the oil floats free of the tomatoes the sauce is finished off by swirling in the parsley and pepper.

The zucchini is layered in a heat-proof dish, covered with tomatoes, a sprinkle of cheese, more zucchini, the rest of the tomato sauce, and a final sprinkle of cheese.

The whole thing is popped into the oven where it bakes until the cheese melts and the top browns.

Marcella advises that you should let it sit for 10 minutes before serving - if you can wait that long.

This is an amazing way to prepare zucchini. In fact, I have made this recipe 9 times since I first set it on the able. It tastes that good and the presentation is rather impressive.

We also discovered that any leftovers make an amazing frittata for Sunday breakfast. MMMMM

Comments (2)

Jerry, you make me laugh out loud.

Marcella Hazan:

Even before scrolling down to see who posted this, I knew who it was from the "beady-eyed fish" reference. I don't remember how the beady-eyed porgies turned out for you, but I'd rather you didn't tell me.

Yes, Jerry, this makes a fabulous frittata. I'd make it for lunch since we never have anything but coffee for breakfast. Did you ever see anyone in Italy who was not an American having eggs at breakfast?

Here goes. . .

A) We loved the progies - heads and all.

B) I'm not sure if I have ever seen anyone eat eggs in Italy. Perhaps as part of a dinner feast as a small appetizers. Actually there may have been a B and B in Venice where there were boiled eggs which the Brits, Germans, and Swiss adored.

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This page contains a single entry from the blog posted on March 5, 2011 8:51 AM.

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