Recipe - Zucchini Gratin With Tomato Coulis ( May 91)

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

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 you're using onions cook 3 minutes)

5 .Reduce heat cook 3 minutes more.

6.Stir together eggs, cream, salt and pepper and One half 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 JEWISHFOOD digest V97 #225 by Leon &
Miriam Posvolsky miriamp@pobox.com on Aug 03, 1997