ZUCCHINI GRATIN WITH GRUYERE CHEESE
By á-6817
Ingredients
- 2 POUNDS SHREDDED SMALL ZUCCHINI
- 1 SMALL SHALLOT, MINCED
- SALT TO TASTE
- 3 TABLESPOONS UNSALTED BUTTER
- 1/2 CUP HEAVY CREAM
- 1/2 CUP SHREDDED GRUYERE CHEESE
Details
Preparation
Step 1
PREHEAT THE BROILER, PUT THE SHREDDED ZUCCHINI IN A LARGE COLANDER AND TOSS WITH ½ TEASPOON OF SALT. LET THE ZUCCHINI STAND FOR 5 MINUTES, THEN SQUEEZE AS MUCH LIQUID OUT OF THE ZUCCHINI AS POSSIBLE.
IN A LARGE NONSTICK SKILLET, MELT THE BUTTER. ADD THE MINCED SHALLOT AND COOK OVER MODERATE HEAT UNTIL THE SHALLOT IS SOFTENED, ABOUT 3 MINUTES. ADD THE SHREDDED ZUCCHINI AND COOK OVER HIGH HEAT, TOSSING UNTIL THE ZUCCHINI IS JUST SOFTENED, ABOUT 2 MINUTES. ADD THE HEAVY CREAM AND SIMMER UNTIL THICKENED, ABOUT 1 MINUTE. REMOVE THE ZUCCHINI FROM THE HEAT AND SEASON WITH SALT. TRANSFER THE ZUCCHINI TO A SHALLOW BAKING DISH. SCATTER THE GRUYERE ON TOP OF ZUCCHINI AND BROIL 4 INCHES FROM THE HEAT FOR 1 MINUTE OR UNTIL CHEESE TOPPING IS GOLDEN BROWN. SERVE RIGHT AWAY
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