Zucchini Gratin

Evie*'s Note:

Creamy vegetable dish

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• 6 medium zucchini , sliced
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
• 1 ¼ cups grated parmesan cheese
• ½ cup milk
• ½ cup whipping cream
• 2 eggs
• salt and pepper

Directions:

1. Preheat oven to 350°F degrees.
2. Butter 9 inch deep-dish pie plate.
3. Melt butter in heavy large skillet over medium-high heat.
4. Add zucchini, sauté until golden, about 5 minutes.
5. Season with salt and pepper.
6. Layer half the zucchini in prepared dish.
7. Sprinkle half of tarragon and 1/2 cup cheese over.
8. Repeat layering with zucchini, tarragon and 1/2 cup cheese.
9. Combine milk, cream and eggs in small bowl.
10. Season with salt and pepper.
11. Pour custard mixture over zucchini.
12. Sprinkle remaining cheese over.
13. Bake until gratin is set in center, about 35 minutes.
14. Serve immediately.

Reviews

[Jeanette G]

This dish was so simple to make. I loved the flavor of the tarragon. My husband really liked it too. I've been trying all these new recipes that I've gotton on this website and we both agree that this is a keeper! Thanks for the wonderful recipe!

[Sue Lau]

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!

[Vinya]

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.