This recipe was found at the Epicurious web
site. It's one of our favorite uses for all of that cheap (or free) summer zucchini.
2 tablespoons (¼ stick) butter
6 medium zucchini, sliced
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1¼ cups grated Parmesan cheese
½ cup milk
½ cup whipping cream
Preheat oven to 350°F. Butter 9-inch-diameter deep-dish glass 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 of 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 over zucchini. Sprinkle 1/4 cup cheese over. Bake until gratin
is set in center, about 35 minutes.