Zucchini Gratin
On October 28, 2006 in Unsorted
1 tablespoon butter
1 large zucchini, sliced
1 tablespoon fresh tarragon, chopped
1/4 cup Parmesan cheese, grated
1/4 cup milk
1 egg, beaten
salt and pepper
- Preheat oven to 350 degrees.
- Melt butter in a large skillet over medium-high heat. Add the zucchini and saute until lightly browned.
- Season zucchini with salt and pepper and transfer an oven proof dish, layering without overlapping, sprinkling Parmesan over each layer.
- Combine milk and egg and pour over zucchini. Bake until mixture has set, about half an hour.
Makes 4 servings
Woot–I’m going to try a variation of this with the three zukes I have at home I’ve been daydreaming about a healthy veggie al gratin for a couple of weeks now, and this will most likely satisfy me. =)
I bet a handful of chopped parsley would’ve been good sprinkled on top of this, too.
Yes, this is a good choice! Very good for leftovers and such. I agree with the parsley.
How were you taught to pronounce au gratin? “Grah-tin” or “gruh-tan”?
My pronunciation depends on who I’m talking to. Is that stuck up? When I talk to cheffy folks, I use the latter, and with non-cheffy folks, the former.