Zucchini Gratin

Yes, I do realize that summer is over and so is zucchini season.  But when I found this recipe I knew I wasn't going to be able to wait until summer.  Besides, everything is always in season at the grocery store!  :)  

I know some of you are going to read this recipe and think "eeww, zucchini and eggs"!  But trust me when I tell you that this is yummy!  The flavors and textures are really great.  I actually make something similar as a breakfast dish, that's part of the reason I knew I'd love this.

Zucchini Gratin
10" dutch oven
 
1 Tablespoon Olive Oil 
3 cloves Garlic, Minced 
1 whole Medium Onion, Chopped 
2 whole Roma Tomatoes, Chopped 
3 whole Medium Zucchini, Sliced And Halved 
1 teaspoon Ground Thyme 
1 teaspoon Salt 
2 Tablespoons Flour 
2 whole Eggs 
½ cups Half-and-half 
¼ cups Shredded Cheddar 
¼ cups Grated Parmesan

Over a full spread of coals, saute onion and tomato in just enough olive oil to coat the bottom of your dutch oven.  Cook until the onion is tender then add the garlic and cook until fragrant, about 30 seconds.

Add zucchini, thyme, salt and flour. Stir and cook for a few more minutes until zucchini is tender. Spread evenly on the bottom of the pot.

In a small bowl, whisk together eggs with half and half. Stir in cheddar cheese. Pour this egg mixture over veggies. Sprinkle on grated Parmesan. Bake at  350° for 30-35 minutes, or until lightly puffed up and a bit golden on top.  Use 1 1/2 rings on top and 1 ring on the bottom.  Serves 6-8.


Source:  Tasty Kitchen