Zucchini Gratin
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 6 medium zucchini, sliced
- 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
- 1 1⁄4 cups grated parmesan cheese
- 1⁄2 cup milk
- 1⁄2 cup whipping cream
- 2 eggs
- salt and pepper
directions
- Preheat oven to 350°F degrees.
- Butter 9 inch deep-dish pie plate.
- Melt butter in heavy large skillet over medium-high heat.
- Add zucchini, sauté until golden, about 5 minutes.
- Season with salt and pepper.
- Layer half the zucchini in prepared dish.
- Sprinkle half of tarragon and 1/2 cup cheese over.
- Repeat layering with zucchini, tarragon and 1/2 cup cheese.
- Combine milk, cream and eggs in small bowl.
- Season with salt and pepper.
- Pour custard mixture over zucchini.
- Sprinkle remaining cheese over.
- Bake until gratin is set in center, about 35 minutes.
- Serve immediately.
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Reviews
-
This was fabulous! And I even tried it using fat-free half & half for the whipping cream, 2% milk, and reduced fat parmesan cheese! And I got away with it!!! This has a yummy flavor like quiche without the trouble and bother of a crust. And if not THE BEST, has to be very close to the best zucchini dish I ever ate. Looking good, Evie*! Thanks!
-
My family liked this recipe, which I made as written except for half and half in place of cream and milk, and a mixed Italian seasoning for the tarragon (which we aren't big on). Cooking times worked well for me, and the final texture of the gratin was fine. I wasn't a fan of the eggy flavor of the dish, and probably wouldn't make this again, though it was fun to try a new version of zucchini gratin.
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Tweaks
RECIPE SUBMITTED BY
ltdsaloon16r
Christchurch, 0
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