Ingredients
-
2
-
6
-
2
-
1 1/4
-
1/2
-
1/2
-
2
-
-
-
-
-
-
-
-
Directions
Zucchini Gratin,Creamy vegetable dish,Really Awesome! Didn’t use Tarragon (not a fan), but Onion Powder instead. Used all whole milk (all I had) and a sprinkle of X-Sharp Shredded as the top layer instead of Parm. Definitely will make again. Thanks for sharing!,My family liked this recipe, which I made as written except for half and half in place of cream and milk, and a mixed Italian seasoning for the tarragon (which we aren’t big on). Cooking times worked well for me, and the final texture of the gratin was fine. I wasn’t a fan of the eggy flavor of the dish, and probably wouldn’t make this again, though it was fun to try a new version of zucchini gratin.
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Steps
|
1
Done
|
Preheat Oven to 350f Degrees. |
|
2
Done
|
Butter 9 Inch Deep-Dish Pie Plate. |
|
3
Done
|
Melt Butter in Heavy Large Skillet Over Medium-High Heat. |
|
4
Done
|
Add Zucchini, Saut Until Golden, About 5 Minutes. |
|
5
Done
|
Season With Salt and Pepper. |
|
6
Done
|
Layer Half the Zucchini in Prepared Dish. |
|
7
Done
|
Sprinkle Half of Tarragon and 1/2 Cup Cheese Over. |
|
8
Done
|
Repeat Layering With Zucchini, Tarragon and 1/2 Cup Cheese. |
|
9
Done
|
Combine Milk, Cream and Eggs in Small Bowl. |
|
10
Done
|
Season With Salt and Pepper. |
