A simple creamed gratin of zucchini with
minced garlic and shallots, a hint of nutmeg, and topped with
gruyere or Swiss cheese.
Zucchini Gratin
- 1 cup heavy whipping cream
- 3 cloves garlic, minced
- 2 large shallots, peeled and minced
- 2 teaspoons salt
- Freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 3 pounds zucchini, trimmed and cut into
thin rounds
- 1 1/2 cups shredded gruyere or Swiss cheese
- Preheat oven to 375°F (190°C).
Lightly butter a 15 or 16-inch oval gratin pan.
- In a large bowl, whisk cream, garlic,
shallots, salt, pepper and nutmeg. Add zucchini and mix, using
your hands or a large rubber spatula, until zucchini is thoroughly
covered with cream mixture.
- Place in prepared pan, pressing gently
into pan so it forms an even layer. Sprinkle with cheese.
- Bake in middle of preheated oven until
zucchini is tender and cheese is deep golden brown, about 45
minutes. Serve immediately.
Makes 8 servings.
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