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zucchini con grana padanao layered zucchini with grana padano


adapted from a recipe i found in the september-november 2008 issue of the australian/italian magazine 'italianicious: essence of italy' magazine. i've not tried this recipe yet: i just discovered this magazine for the first time today. i've posted the recipe here for safe-keeping, so that i remember to try it.


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  1. Preheat the oven to 170c
  2. Add olive oil to pan and once it is heated
  3. Saut the onions and garlic until they have softened
  4. Then place them in a large ovenproof dish
  5. Cut the top and bottom from each of the zucchini
  6. Slice them lengthways and place them
  7. Slightly overlapping the slices
  8. On top of the onions and garlic
  9. Layer the pancetta on top of the zucchini
  10. Process the bread
  11. Rosemary and grana padano in a food processor
  12. When combined
  13. Sprinkle the mixture over the zucchini and pancetta
  14. Drizzle a little oil over the top layer of the dish and bake for about 25 minutes
  15. Serve warm

Step 8

Total Time in Minute 35

Ingredients Count 8

cooking zucchini con grana padanao  layered zucchini with grana padano

See More Relate Photo



Garlic cloves

Olive oil



White bread


Grana padano

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