Growing up without my mom was hard, but I was fortunate to have developed some very poignant memories with my step-mom. She made some pretty cool things to eat when she could muster up the time between nursing school and her full time job. Her zucchini bread was one of my favorite things she ever made, and I can vividly recall watching her tend to her garden in our backyard as I was growing up. She took so much pride in it, and would spend countless summer hours under the hot sun keeping it healthy and beautiful. I am all thumbs when it comes to gardening, and none of them are green. Every time I am home to see her these days I look out there and my heart aches a little seeing that it's gone. I don't think I will ever try and recreate that recipe. So I found a zucchini recipe in the cook book she sent to me that will forever be its replacement. The best part of the story?? She text me after I sent her a photo of the finished dish and asked me for my recipe. Life comes full circle.
You will need 4 tbsp unsalted butter, 6 zucchini, 2 tbsp tarragon, 2 cups grated Parmesan cheese, 1 cup heavy cream, 2 eggs beaten, grated nutmeg, salt and pepper to taste.
Melt butter in a LARGE saucepan or skillet. Slice the zucchini thin and saute it until it is brown on both sides. Remove and drain it, then season with salt and pepper.
Spread half of the zucchini in the dish, sprinkle with herbs and 1/3 of the cheese. Repeat the layers again.
Mix cream, eggs, and season with salt, pepper and nutmeg. Pour over the zucchini and sprinkle the top with the remaining cheese. Bake in a 350 degree oven for 34-45 minutes or until the center is set and is a golden brown.
Gratin de Courgettes
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