Zucchini Gratin

Rick Cooks Home Zucchini Gratin

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.

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Zucchini Gratin

*6 servings*

2 tablespoons ( stick) butter
6 medium zucchini, sliced
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1 cups grated Parmesan cheese
cup milk
cup whipping cream
2 eggs

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.

Bon Appétit
May 1994
Danielle Brackett