Zucchini gratin with tomato coulis ( may 91)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | mediums | Size zucchini (up to 4) |
| 1 | tablespoon | Oil |
| 2 | larges | Shallots or 1 onion; chopped |
| ½ | cup | Parmesan cheese; grated |
| 1 | cup | Cream or half and half |
| 3 | Eggs | |
| Nutmeg; salt and pepper, to taste | ||
| Tomato coulis | ||
Directions
1. Pre heat oven to 350 F
2. Butter a small Pyrex.
3. Slice zucchini 6mm , not too thin.
4. Melt butter with oil in a large frying pan until butter foams. Saute zucchini until wilted and lightly colored.
4.Add shallots and cook 1 minute ( if you're using onions cook 3 minutes) 5 .Reduce heat cook 3 minutes more.
6.Stir together eggs, cream, salt and pepper and ½ the cheese. Stir in pinch nutmeg.
7. Stir zucchini into egg mixture, Pour into prepared pan.
8. Bake in 250 F oven about 30 minutes. Sprinkle cheese and bake until a toothpick inserted in the middle comes out clean.
9. Remove from oven. Let sit 10 minutes. Cut into squares.
10. Serve topped with tomato coulis.
NOTES : May be done ahead up to 4 hours and reheated.
Recipe by: Gourmet Magazine Posted to JEWISH-FOOD digest V97 #225 by Leon & Miriam Posvolsky <miriamp@...> on Aug 03, 1997