RFCJ RECIPE ARCHIVE
Posted by : BGL KC: Zucchini Gratin - dairy
I recently made this using the new Land of the Lakes Fat Free Half and Half Product instead of the Milk and Cream to Cut the fat grams in this recipe. There is a little K on the carton so I think it is Kosher.. Does anyone know for sure if this is a Kosher Product.. I also used a light butter blend. The recipe turned out almost as good as the origional... Barbara * Exported from MasterCook Mac * ZUCCHINI GRATIN Recipe By : Bon Appetit Serving Size : 6 Preparation Time :0:00 Categories : vegies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- (1/4 stick) 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 Preheat oven to 350 deg. F. Butter 9-inch-diameter deep-dish glass pie plate. Melt butter in heavy large skillet over medium-high heat. Add zucchini; saute 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. 6 servings Bon Appetit May 1994 - - - - - - - - - - - - - - - - - - Per serving: 229 Calories; 18g Fat (71% calories from fat); 11g Protein; 6g Carbohydrate; 114mg Cholesterol; 388mg Sodium
