A unique carrot side dish perfect for holidays and special occasions, or any day of the week. Baby carrots are tossed in a sweet and buttery Marsala wine glaze with shallots and toasted hazelnuts. Just delicious!
For a light entree on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.