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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!

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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!

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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.

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Vinya January 20, 2011

I used 1 cup of 2% milk instead of the milk and cream. This was a GREAT side dish for Christmas Dinner. I will be making this one a lot. Thanks!

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kaec December 28, 2009

This is a fool-proof and great tasting way to use zucchini! I used thyme in place of the tarragon. Great side-dish. Thanks!

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krisdecam September 20, 2009

Bought some zukes at the local farmer's market- what to do? I needed a recipe w/o bread crumbs or flour, this one fit the bill. I did change a few things to make it more naughty and tasty. I used bacon grease to saute the zucchini slices and to grease my pie pan. I also used 1 cup heavy cream vs milk mixture, out of necessity, used a mix of cheeses- feta, queso and parmesan. Very simple, and elegant, this one is a keeper for me.

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MNLisaB July 29, 2009

M and I LOVE this! I've made it a lot this summer. Yum!

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GinnyP July 26, 2009

Top marks for flavour, however we weren't so keen on the texture. The zucchini slices released quite a bit of liquid and became very soft after cooking. Next time I'd try stir frying them for a shorter period of time, and I'd slice the zukes lengthwise. The combination of tarragon and parmesan was delicious.

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Soobeeoz January 19, 2008

This is a great way to enjoy zucchini! I used a mix of green and yellow zucchini squash. As well as tasting great, this is very easy to make. Thanx for sharing. This will come in handy when the summer squash are ripe and overflowing!

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*Parsley* December 09, 2007
Zucchini Gratin