Zucchini gratin

Ingredients for 4 servings:

• 55 g butter
• 6 zucchini, sliced
• e.g. salt and pepper
• 2 tbsp tarragon, freshly chopped, or mixed with mint and parsley
• 200 g Parmesan or Gruyère, grated
• 125 ml milk
• 125 g double cream
• 2 eggs
• e.g. nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Courgette gratin

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a baking dish and set aside. Melt the butter in a large skillet over medium heat. Sauté the zucchini for 4-6 minutes, turning occasionally, until golden brown on both sides. Remove from the pan, drain on paper towels, and season with salt and pepper. Spread half of the zucchini on the bottom of the baking dish and sprinkle with half of the herbs and 85g of the cheese. Repeat this layering. Whisk together the milk, double cream, and eggs, then season with nutmeg, salt, and pepper. Pour the mixture over the prepared vegetables and sprinkle with the remaining cheese. Place the gratin in the preheated oven for 35-45 minutes, until the egg mixture has set in the center and the top layer of cheese has turned golden brown.