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

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