Zucchini Gratin with Tomato Coulis ( May 91)
- 3 tb Butter
- 3 md Size zucchini (up to 4)
- 1 tb Oil
- 2 lg Shallots or 1 onion; chopped
- 1/2 c Parmesan cheese; grated
- 1 c Cream or half and half
- 3 Eggs
- Nutmeg; salt and pepper, to
- -taste
- Tomato coulis
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 1/2 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 on Aug 03, 1997
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 1/2 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
