Well I got the first zucchini off the bush in my yard this week. It was a bit large being 18" long, about 4.5" dia. at the widest part of the fruit and at the smallest end about 3" in dia. It weighed close to 4 lbs. It was really hidden in the bush and didn't notice it or would of picked it much sooner. At any rate I tried the following recipe using just this one zucchini and will say this will be used again for sure. It was extremely tasty and served it as a side for some country ribs. The recipe calls for 6 however this one was actually larger than 6 normal zucchini so I went with it. I did have to cut the slices though in half again.
Neely's Zucchini Gratin - The Neelys
Ingredients:
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
6 zucchini, sliced into half moons 1/4-inch thick
2 plum tomatoes, chopped and seeded
1 tablespoon freshly chopped thyme leaves
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 tablespoon brown sugar
2 eggs, beaten
1/2 cup half-and-half
1/4 cup grated sharp white Cheddar
1/4 cup grated Parmesan
Directions:
Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish.
In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour. Season with salt and pepper. Add mixture to the buttered casserole dish.
In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes.
Prep Time: 10 min
Cook Time: 45 min
4 to 6 servings
Neely's Zucchini Gratin - The Neelys
Ingredients:
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
6 zucchini, sliced into half moons 1/4-inch thick
2 plum tomatoes, chopped and seeded
1 tablespoon freshly chopped thyme leaves
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 tablespoon brown sugar
2 eggs, beaten
1/2 cup half-and-half
1/4 cup grated sharp white Cheddar
1/4 cup grated Parmesan
Directions:
Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish.
In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour. Season with salt and pepper. Add mixture to the buttered casserole dish.
In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes.
Prep Time: 10 min
Cook Time: 45 min
4 to 6 servings