| 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 <miriamp@pobox.com> on Aug 03, 1997
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