ZUCCHINI GRATIN WITH PARMESAN CHEESE

 

 

This gratin is very easy to make and is a perfect recipe for summer! You can serve it with all kinds of meat or fish. You will be surprised how tasty it is! Enjoy with a white wine from Cotes-du-Rhone, such as Costieres de Nimes.

 

 

Preparation: 30 min; soaking time: 30 min; cooking time: 45 min.
Serving 4-6

 

2 lbs. zucchini, soaked and sliced (see note)
3 tbsp. olive oil
1 big shallot, minced
½ tbsp. butter + more for the baking dish
2 eggs
½ cup heavy cream
1/3 cup whole milk
4 ¼ oz. grated Parmesan cheese (120 g)
Salt and pepper

 
Note: Soak the zucchini in a large bowl in cold water 30 minutes to eliminate the soil embedded in the skin. Rinse thoroughly under cold running water, rubbing with your hand. Pat dry. Trim away both ends and slice the zucchini.

 

 

Preheat the oven to 400 F.

Warm the olive oil in a large frying pan on high heat. Sauté the zucchini 8 minutes. Season with salt and pepper. Warm the butter in a small frying pan and cook the shallot 2 minutes, stirring. Add the shallot to the zucchini and combine.

Beat the eggs in a medium bowl with a whisk, add the cream, milk and half of the grated Parmesan cheese. Season with salt and pepper.

Grease a baking dish with butter. Spread the zucchini in the dish, cover with the creamy preparation. Sprinkle with the rest of grated Parmesan cheese and bake 30 minutes or until golden brown.

 
Bon Appetit!