Title: Zucchini Gratin with Tomato Coulis ( May 91)
Categories: Side Dish
Yield: 1 Servings

3	tb	Butter
3	md	Size zucchini; (up to 4)
1	tb	Oil
2	lg	Shallots or 1 onion; chopped
1/2	c	Parmesan cheese; grated
1	c	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 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. Miriam Podcameni Posvolsky Rio de Janeiro, Brazil Posted to MM-Recipes Digest V4 #3 by fatfree-request@fatfree.com on Jul 14, 1997

Recipe by: Gourmet Magazine

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