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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Creamy vegetable dish Ingredients:
2 tablespoons butter |
6 medium zucchini, sliced |
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon |
1 1/4 cups grated parmesan cheese |
1/2 cup milk |
1/2 cup whipping cream |
2 eggs |
salt and pepper |
Directions:
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.
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