On Dec 11, 11:30 am, (Little Malice) wrote:
> Back in July, Felice posted the following recipe:
>
> ZUCCHINI GRATIN
>
> 2 pounds zucchini
> 4 tablespoons flour
> 1/2 teaspoon salt
> white pepper
> 3 large eggs
> 3/4 cup cream
> 6 ounces Swiss cheese, grated
>
> Halve and core zucchini. cut into 1-inch pieces. Boil 5-8 minutes or
> until tender. Puree in processor until smooth. Sprinkle flour, salt
> and pepper on top; mix well. Add eggs, cream and cheese; mix well.
> Pour into buttered gratin dish. Bake 45 minutes at 350 or until set
> and lightly browned on top. Let rest 10 minutes before serving.
>
> I want to try this, but I'm wondering, do you peel the zucchini
> first? And can anyone suggest a different cheese that would be
> nice with this? I like Swiss, but only in small amounts...
>
> --
> Jani in WA

If you would prefer an Italian cheese...try provolone....fresh, young,
mild cheese...very nice indeed.
Otherwise, perhaps you could try colby cheese...similar to cheddar,
but smoother, milder and melts
very nicely.

Bev in Vic., Australia.