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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (421g) Recipe makes 4 servings |
||
| Calories 398 | ||
| Calories from Fat 270 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.0g | 46% | |
| Saturated Fat 17.5g | 87% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 193mg | 64% | |
| Sodium 610mg | 25% | |
| Potassium 985mg | 28% | |
| Total Carbohydrate 14.8g | 4% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 5.6g | ||
| Protein 20.9g | 41% | |
Zucchini Gratin
By: Evie*
Dec 5, 2001
Creamy vegetable dish
SERVES 4
Ingredients
- 2 tablespoons butter
- 6 medium zucchini, sliced
- 2 tablespoons chopped fresh tarragon or 2 teaspoon 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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- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy > Cheese
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- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Dietary > Low in... > Low Calorie
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Featured Reviews for This Recipe
From: MNLisaB
On Jul 29, 2009
Bought some zukes at the local farmer's market- what to do? I needed a recipe w/o bread crumbs or flour, this one fit the bill. I did change a few things to make it more naughty and tasty. I used bacon grease to saute the zucchini slices and to grease my pie pan. I also used 1 cup heavy cream vs milk mixture, out of necessity, used a mix of cheeses- feta, queso and parmesan. Very simple, and elegant, this one is a keeper for me.
From: Sue L
On Oct 22, 2002
This was fabulous! And I even tried it using fat-free half & half for the whipping cream, 2% milk, and reduced fat parmesan cheese! And I got away with it!!! This has a yummy flavor like quiche without the trouble and bother of a crust. And if not THE BEST, has to be very close to the best zucchini dish I ever ate. Looking good, Evie*! Thanks!
From: krisdecam
On Sep 20, 2009
This is a fool-proof and great tasting way to use zucchini! I used thyme in place of the tarragon. Great side-dish. Thanks!
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