"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesy Zucchini Gratin Recipe

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Cheesy Zucchini Gratin image

 

This recipe for Cheesy Zucchini Gratin, by , is from Maisonet Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judy

Category:
Category:

Ingredients:  
Ingredients:  
4 cups sliced raw zucchini
1 small onion, peeled and sliced thin
salt and pepper to taste
1 1/2 cups shredded pepper jack cheese
2 Tbsp butter
1/2 tsp garlic powder
1/2 cup heavy whipping cream

Directions:
Directions:
Preheat oven to 375 degrees (F).
Grease a 99 or equivalent oven proof pan.
Overlap 1/3 of the zucchini and onion slices in the pan, then season with salt and pepper and sprinkle with 1/2 cup of shredded cheese.
Repeat two more times until you have three layers and have used up all of the zucchini, onions, and shredded cheese.
Combine the garlic powder, butter, and heavy cream in a microwave safe dish.
Heat for one minute or until the butter has melted. Stir.
Gently pour the butter and cream mixture over the zucchini layers.
Bake at 375 degrees (F) for about 45 minutes, or until the liquid has thickened and the top is golden brown.
Serve warm.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
Depending on your zucchini, you may find it takes longer to cook in order to get your sauce to reduce. If you find it very watery after the 45 minutes, lower the oven temp to 350 and cook it another 10 minutes or so.

 

 

 

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