Gratin de Courgettes au Parmesan (Zucchini and Parmesan Gratin) recipe
All Recipes Side Dish Vegetables Squash Zucchini
Ingredients
- 3 tablespoons butter 1 large onion, chopped 2 carrots, chopped 2 tablespoons chopped fresh parsley 1 pound zucchini, sliced 3 eggs, beaten ¼ cup heavy whipping cream 1 ½ ounces grated Parmesan cheese
Nutrition Info
- 275.7 caloriescarbohydrate: 12 gcholesterol: 192.1 mgfat: 21.3 gfiber: 3 gprotein: 11.4 gsaturatedFat: 12 gservingSize: -sodium: 320.8 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Gratin de Courgettes au Parmesan (Zucchini and Parmesan Gratin)
Directions
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Heat butter in a large skillet over medium-high heat, saute onion, carrots, and parsley until lightly browned, 3 to 4 minutes. Add zucchini and saute until zucchini is tender, about 15 minutes.
Preheat oven to 300 degrees F (150 degrees C). Butter a baking dish. Heat a kettle or pot of water to boiling.
Beat eggs, cream, and Parmesan cheese together in a bowl, stir in zucchini mixture. Transfer mixture to the prepared baking dish.
Place a clean kitchen towel in the bottom of a roasting pan. Arrange the baking dish on top of the towel and pour boiling water halfway up the sides of the baking dish, creating a water bath.
Bake in the preheated oven until bubbling and set, about 45 minutes.