Zucchini Gratin With Tomato Coulis ( May 91) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
3 medium: Size zucchini, up to 4
1 tbsp: Oil,
2 large: Shallots or 1 onion, chopped
1/2 cup: Parmesan cheese, grated
1 cup: Cream or half and half,
3: Eggs,
Nutmeg, salt and pepper, to taste
Tomato coulis,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp