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Parmesan Zucchini Gratin Recipe

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This recipe for Parmesan Zucchini Gratin is from Debra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lbs. zucchini and or yellow squash, sliced
1 onion, minced
1 clove garlic, minced
5 T. butter, divided
2 C. stuffing mix, like stove top stuffing
2 large eggs, lightly beaten
2 T. sliced sun-dried tomatoes in oil, drained
1/2 C. grated parmesan cheese
1/3 C. all purpose baking mix, like Bisquick

Directions:
Directions:
1. Turn oven to 350ºF. In large skillet over medium high heat, cook squash, onions and garlic in 1 T. butter for 5 mins or until lightly browned, stirring. Season to taste with salt and pepper. Set aside.
2. Prepare stuffing mix as package directs. Stir in eggs, tomatoes and vegetables. Spoon in greased pie plate or tart pan.
3. In bowl, use fork to mix cheese, baking mix and remaining butter spread until crumbly. Sprinkle over stuffing mixture. Cover with foil. Bake 45 min. or until done, removing foil during last 15 mins.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
For summer squash that comes out tender, not soggy, try this trick to remove excess moisture before baking; Place sliced zuccini or yellow squash in a colander set over a bowl, then toss with salt (about 15 to 20 min. As the salt draws out the veggies water and seasons them, then drain.

 

 

 

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