Gratin of Zucchini and Comté Cheese
From the kitchen of Mephit.
This is a great dish even for those of you who do not like zucchini! Gruyere has been substituted for the comté with wonderful results.
Serves 4.
Ingredients
- 4 Medium zucchini
- ½ lb. of Comte’ or Gruyere Cheese
- ½ Cup of parsley Leaves packed
- 2 Sprigs fresh thyme (or a pinch of dried thyme)
- Pinch of nutmeg
- 2 cloves of garlic
- 2 eggs
- ¾ cup of lowfat milk
- salt and pepper to taste
Instructions
- Preheat oven to 400 °F.
- Scrub and wash zucchini. Cut into thin slices.
- In a food processor, finely chop parsley, thyme, and garlic, add the cheese cut into cubes, continue to chop, then add milk, eggs, nutmeg, and freshly ground pepper and a little salt. Process until well blended.
- Butter an oven to table dish, spread some mixture on the bottom of the dish, arrange slices of zucchini in a pattern on top, pour the rest of the mixture on top of the zucchini.
- Start cooking on top of stove on medium heat until the liquid is brought to a boil.
- Put in the oven until liquid sets and zucchini are cooked and nicely browned, about 20-30 minutes.