Soups
and Vegetables:
Chèvre
Zucchini Gratin
from
Stop
and Smell the Rosemary...
Recipes
and Traditions to Remember
INGREDIENTS:
2 pounds zucchini,
cut diagonally into 1/4-inch slices
3 tablespoons unsalted butter
1 large onion, halved and
thinly sliced
salt
freshly ground pepper
8 ounces chèvre,
at room temperature
1/2 cup heavy whipping cream
1 ounce Parmesan cheese,
freshly grated (1/4 cup)
1/4 cup dry bread crumbs
TO
PREPARE:
Preheat oven to 350 degrees.
Grease a 9 by 13-inch baking dish. Boil zucchini in salted water
until tender, but still crisp, about 2 minutes. Drain and pat dry.
Melt butter in a skillet. Add onion and sauté until translucent.
Arrange one-third of zucchini in prepared dish. Season with salt
and pepper. Spread half of onion over zucchini. Repeat layers,
seasoning with salt and pepper, and end with zucchini on top.
Crumble
chèvre into top of a double boiler. Stir in cream. Cook
until smooth and thick, 3 to 4 minutes. Thin with an additional 2
to 4 tablespoons cream if too thick. Pour over zucchini layers.
Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake
35 to 40 minutes.
NOTE: Chèvre
Zucchini Gratin may be prepared in advance and refrigerated or frozen.
Bring to room temperature before baking.
SERVES
6
Copyright 1996 The Junior
League of Houston, Inc. All rights reserved.
Visit The
Junior League of Houston web site to purchase copies of Stop
and Smell the Rosemary and other fine cookbooks, or call (713)
627-COOK.
The Junior League of Houston,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of Stop and Smell
the Rosemary, are returned to the community.
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