Veggie Au Gratin

So I saw The Barefoot Contessa cook a recipe today. It was for eggplant au gratin. I had everything in my fridge except the eggplant, but I had some squash and onions. So I decided to do that for dinner.

I didn’t bother looking up the recipe, so the exacts may be a little off. But it was FABULOUS!
(and bonus, I got to use my mandolin to slice all the veggies!)

Ingredients:

-1 yellow squash, 1 zucchinni, 1 red onion sliced (I think you could use anything from potatoes, eggplant, any root or squash really…)
-1 egg
-1/2 cup ricotta cheese
-1/4 cup half and half or cream
-1/2 cup parmesean cheese grated
-1/4 cup marinara sauce
-salt and pepper

1. Sautee the veggies till almost done.


2.Mix the egg, ricotta, half and half and HALF of the parmesean.

3. Put a layer of the veggies in the bottom of a baking dish. Spread the marina on this layer. (Barefoot Contessa used individual ramekins for this…but I did one big baking dish. Whatever. I’m a rebel.)

4.Put on the rest of the veggies. Pour the ricotta mixture over it and shake the baking dish to make sure the sauce goes all the way down.

5. Sprinkle with the rest of the parmesean cheese.

6. Bake at 375 degrees for 20 minutes or until browned.

ENJOY! Ty really liked this! I hope you do too!


Comments

  1. I love the Barefoot Contessa!
    During the hot summer temps in Las Vegas many side dishes turn into main meals in our house.

  2. gonna try this!

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