| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Side, Dishes | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe by: Gourmet Magazine Posted to JEWISH-FOOD digest V97 #225 by Leon & Miriam Posvolsky <[email protected]> on Aug 03, 1997
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