Ingredients
- 2 tablespoons (1/4 stick) butter
- 6 medium zucchini, sliced
- 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
- 1 1/4 cups grated Parmesan cheese
- 1/2 cup milk
- 1/2 cup whipping cream
- 2 eggs
Directions
- Preheat oven to 350°F. Butter 9-inch-diameter deep-dish glass pie plate. Melt butter in heavy large skillet over medium-high heat. Add zucchini; sauté until golden, about 5 minutes. Season with salt and pepper. Layer half of zucchini in prepared dish. Sprinkle half of tarragon and 1/2 cup cheese over. Repeat layering with zucchini, tarragon and 1/2 cup cheese. Combine milk, cream and eggs in small bowl. Season with salt and pepper. Pour custard over zucchini. Sprinkle 1/4 cup cheese over. Bake until gratin is set in center, about 35 minutes.
