Zucchini au Gratin
The Junior League of Newport Harbor, California
The Western Junior League Cookbook
1-1/2 pounds zucchini
1/2 pint sour cream
2 tablespoons butter
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
2 egg yolks, well beaten
1 tablespoon chopped chives
Buttered bread crumbs
Grated Parmesan cheese
Slice zucchini and cook until barely tender.
Drain and empty into baking dish. Mix sour cream, butter, Parmesan cheese, salt, and pepper in saucepan and cook, stirring, over low heat until cheese is melted. Remove from heat and add egg yolks and chopped chives. Pour mixture over zucchini; cover with bread crumbs and plenty of grated cheese. Brown at 350° for 30 minutes.
Can be made well in advance, refrigerated, and put into the oven in time to brown before serving.
Yield: 6 servings
Notes:
Used about 6 ounces of zucchini, which was close to half of one whole zucchini, and halved the recipe
Left out the nutmeg as I didn’t have any on hand & went with Jarlsberg cheese (close to a Swiss)
Used a small ceramic baking dish since I don’t have a true flan pan