Lidia Bastianich's Skillet Gratinate of Zucchini and Chicken

instructions Trim the stem and blossom ends of the zucchini and wash well. Slice across the squash on a sharp angle, creating long ovals, 1/4-inch thick. You should have about 20 pieces at least 3-inches long, and a few shorter pieces from the ends.

instructions Toss about half the zucchini pieces in flour to coat well, pat off any excess, and lay them into the pan. Keep the heat moderate and let the pieces caramelize slowly for about 4 minutes. Turn when the edges are nicely browned on the underside; fry for about 2 minutes on the second side. With a slotted spatula, lift the pieces to a plate or tray (no paper towels are needed here) and salt lightly. Fry the remaining zucchini ovals in the same way and salt them. While frying, monitor the heat, keeping it high enough to brown the zucchini but not let it burn.

instructions Before starting on the stovetop gather all of your gratinate and sauce ingredients so they are handy to the stove.

instructions Salt the chicken pieces lightly, flop them in the dredging flour to coat on both sides, and pat off excess. When the butter is just beginning to sizzle, arrange all six cutlets in the pan. Cook them gently for a minute and a half, and then turn them over: they should be very lightly colored, with no browning.

instructions Sprinkle the chicken again with salt (using 1/2 teaspoon total for the dish).

instructions Arrange the zucchini slices on top of the sauced chicken, overlapping the ovals so each portion is neatly covered. Use all the zucchini.

instructions Sprinkle the peperoncino onto an open hot spot where it will sizzle and toast briefly.

instructions After a few seconds, pour in 2/3 cup of the wine around the cutlets and let it heat briefly, 10 to 20 seconds.

instructions Bring to a simmer, and then drop the mint into the sauce all around the pan.

instructions Finally, sprinkle two tablespoons of grated cheese evenly over each zucchini-topped mound.

instructions Finishing in the oven (This part is optional. You can do it all in the skillet): Place a rack in the center or upper third of the oven and preheat to 425 degrees.

instructions Bake for about 10 minutes - and have thick pot holders or dry towels in hand before you touch the handle or the skillet! Then open the oven and check the pan.

instructions Bake for another 8 to 10 minutes, until the chicken is fully cooked and tender and the grattinata top is deeply and evenly browned. If the cheese layer still appears too light, raise the heat in the oven as high as possible (turn on the broiler if it is top-mounted) and bake briefly until it is as dark and crispy as you like.

instructions For the Summer Tomato Sauce: Prepare the tomatoes for sauce, and mix all the pulp and strained juices together.

instructions When the onions are wilted, golden and translucent, push them aside to clear a space in the bottom of the pan. Drop in the garlic in the “hot spot,” spread the bits and let them caramelize slightly, for a minute or more, then stir them together with the onions. Pour 2 tablespoons of water into the pan, stir everything well and let the vegetables cook and soften for another minute.

instructions Cover the pan, raise the heat to high and bring the sauce to a boil, stirring occasionally, then turn the heat down so the surface is just bubbling gently, and cook covered. Stir occasionally and adjust the heat to maintain the slow perking.

instructions When the sauce is no longer watery and has the consistency you like, remove the pan from the heat. Taste it and stir in salt if needed. Let it cool and, before using or storing, pull out the basil branches, shaking them over the pot to get every last bit of sauce.