Total Time
Prep 15 mins
Cook 35 mins

Creamy vegetable dish

Ingredients Nutrition


  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.
Most Helpful

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!

Jeanette G November 25, 2002

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!

Sue Lau October 22, 2002

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.

Vinya January 20, 2011