Zucchini Gratin with Tomato Coulis ( May 91)

Zucchini Gratin with Tomato Coulis ( May 91) Ingredients

3 tb Butter	1 c Cream or half and half
3 md Size zucchini (up to 4)	3 Eggs
1 tb Oil	Nutmeg; salt and pepper, to
2 lg Shallots or 1 onion; chopped	Tomato coulis
1/2 c Parmesan cheese; grated

Instructions for Zucchini Gratin with Tomato Coulis ( May 91)

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 youre 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

Main Ingredient: TomatoesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Eggs	Half and Half	Onion
Parmesan	Tomato	Zucchini

Side dishes Dishes Parmes Cream Butter Cheese Onion Parmesan Shallot Tomato Tomatoes

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