Tortino Of Young Squashes Recipe - Cooking Index
Tortino Of Young Squashes Recipe - Cooking Index
Both squashes and sauce can be prepared and refrigerated a few hours in advance, but put the dish together just before baking so the squash's juices won't thin the sauce.
Type: Cheese, Eggs, Vegetables| 1 1/2 tablespoons | 22ml | Olive oil |
| 2 lbs | 908g / 32oz | Mixed summer squashes - cut walnut-size pcs |
| 1 cup | 146g / 5.1oz | Freshly-grated jack or other mild cheese |
| 1 | Freshly grated nutmeg - (a good pinch) | |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1 | Marjoram cream sauce - see * note |
* Note: See the "Marjoram Cream Sauce" recipe which is included in this collection.
Warm the oil in a large heavy skillet over medium-high heat. Saute the squash pieces, turning frequently, just until browned on their cut sides, 10 to 15 minutes. Turn into a 10-inch glass pie dish or earthenware gratin dish. Sprinkle with cheese and nutmeg and salt and pepper to taste. Prepare the Marjoram Cream Sauce. Cover the squashes and sauce and keep cool. About 35 minutes before serving, heat the oven to 400F. Pour the sauce evenly over the dish. Bake until browned, 20 to 25 minutes -- do not overbake, or the zucchini will turn limp. Cool for a few minutes, then serve.
Source:
THE KITCHEN GARDEN COOKBOOK by Sylvia Thompson
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