Ingredients with Measurements:
- 2 medium zucchinis, sliced into thin rounds
- 1 cup ricotta di fuscella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
- Preheat the oven to 375°F.
- In a large bowl, mix together the ricotta di fuscella cheese, Parmesan cheese, breadcrumbs, garlic, and olive oil.
- Season with salt and pepper to taste.
- Layer the sliced zucchinis in the bottom of the baking dish.
- Spread the cheese mixture over the zucchinis.
- Repeat the layering until all the zucchinis and cheese mixture are used up.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
- Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
5. Temperature:
- 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 220
- Fat: 15g
- Carbohydrates: 9g
- Protein: 13g
Substitutions for ingredients:
- Ricotta di fuscella cheese can be substituted with regular ricotta cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add sliced tomatoes or roasted red peppers to the layers for extra flavor.
- Use different types of cheese, such as mozzarella or fontina, for a different taste.
Tips and tricks:
- Slice the zucchinis thinly and evenly for even cooking.
- Use fresh garlic for the best flavor.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as parsley or basil, for a pop of color.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Garlic bread
Troubleshooting advice:
- If the gratin is too watery, try salting the zucchinis before layering them to draw out excess moisture.
Food safety advice:
- Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Ricotta di fuscella is a type of ricotta cheese that is made in Italy using traditional methods.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the gratin as a main dish or as a side dish with your favorite protein.
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Region: Italian