Zucchini Gratin with Tomato Coulis
Makes 8 servings
- 1 Tbs unsalted butter
- 3 about 1 1/4 lb medium zucchini, cut into 1/4-inch slices
- 1 Tbs vegetable oil
- 2 large shallots, diced
- 2 oz Parmesan cheese, grated
- 1/2 cup half and half or light cream
- 2 large eggs
- 1/4 tsp freshly ground nutmeg
- salt
- freshly ground black pepper
- 1/3 cup cooked white rice
- Tomato Coulis
- Preheat oven to 350°F.
- Butter an 8-inch square baking pan with 1 tablespoon of the butter.
- In a pan melt the remaining 2 tablespoons of the butter with the oil over medium-high heat until the butter foams.
- Sauté the zucchini until wilted and lightly colored, about 5 minutes.
- Reduce to moderate heat.
- Add the shallots.
- Cook, stirring, for 2 minutes more.
- Remove from heat.
- Set aside 1/4 cup of the Parmesan cheese.
- In a large bowl combine the cream, eggs, Parmesan, and seasonings.
- Add the rice and zucchini, stirring to mix.
- Pour the mixture into the prepared pan.
- Smooth the top.
- Sprinkle with the reserved Parmesan.
- Bake in the center of the preheated oven until a knife inserted in the center comes out clean, about 20 minutes.
- Place the pan on a wire rack and let sit for about 10 minutes.
- Cut and serve with the Tomato Coulis.