- 1
Ingredients
- 2 tablespoons butter
- 1 medium onion chopped
- 3 cloves garlic chopped
- 6 small zucchini, sliced into half moons 1/4 inch thick
- 2 medium plum tomatoes, seeded chopped
- 1 tablespoon fresh thyme leaves chopped
- 2 tablespoons all-purpose flour
- salt, to taste
- pepper, to taste
- Topping
- 1 tablespoon brown sugar
- 2 large eggs beaten
- 1/2 cup (4-ounces) half and half
- 1/4 cup sharp white cheddar cheese grated
- 1/4 cup Parmesan cheese grated
Preparation
Step 1
Prep Time: 10 min Inactive; Cook Time: 45 min Level:
(My note: Don't add the milk mixture; when you get to that just add small amount of flour
in the liquid from zucchini and onions and tomatoes and stir til incorporated; now add cheeses and bake .)
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.