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

"Little Malice" > wrote in message
...
> 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

No, I don't peel the zukes. I've never tried other cheeses, but my guess is
that any mild cheese would do just as well. Gruyere? Monterey Jack? I'd be
interested to know what you use and how it turns out.

Felice

On Mon, 10 Dec 2007 20:29:36 -0500, "Felice" >
wrote:

>
>"Little Malice" > wrote in message

>> 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
>
>No, I don't peel the zukes. I've never tried other cheeses, but my guess is
>that any mild cheese would do just as well. Gruyere? Monterey Jack? I'd be
>interested to know what you use and how it turns out.
>
>Felice
>

I am thinking that Parmesan might be a good choice.

Christine

One time on Usenet, "Felice" > said:
>
> "Little Malice" > wrote in message
> ...
> > 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...

> No, I don't peel the zukes. I've never tried other cheeses, but my guess is
> that any mild cheese would do just as well. Gruyere? Monterey Jack? I'd be
> interested to know what you use and how it turns out.

Oooh, the jack sounds like a good idea. I'll put this back in my file
and will let you know when I make it. Thanks... :-)

--
Jani in WA

On Dec 10, 11:07 pm, (Little Malice) wrote:
> One time on Usenet, "Felice" > said:
>
>
>
>
>
>
>
> > "Little Malice" > wrote in message
> ...
> > > 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...
> > No, I don't peel the zukes. I've never tried other cheeses, but my guess is
> > that any mild cheese would do just as well. Gruyere? Monterey Jack? I'd be
> > interested to know what you use and how it turns out.
>
> Oooh, the jack sounds like a good idea. I'll put this back in my file
> and will let you know when I make it. Thanks... :-)
>
> --
> Jani in WA- Hide quoted text -
>
> - Show quoted text -

I think you could use a mild Cheddar, too.

N.

One time on Usenet, Nancy2 > said:
> On Dec 10, 11:07 pm, (Little Malice) wrote:
> > One time on Usenet, "Felice" > said:
> > > "Little Malice" > wrote in message
> > ...

> > > > 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...
> > > No, I don't peel the zukes. I've never tried other cheeses, but my guess
> is
> > > that any mild cheese would do just as well. Gruyere? Monterey Jack? I'd be
> > > interested to know what you use and how it turns out.
> >
> > Oooh, the jack sounds like a good idea. I'll put this back in my file
> > and will let you know when I make it. Thanks... :-)

> I think you could use a mild Cheddar, too.

That sounds nice too -- I'll have to experiment. After the holidays
though, I still haven't gotten my cards out...

--
Jani in WA

Christine Dabney wrote:
> On Mon, 10 Dec 2007 20:29:36 -0500, "Felice" >
> wrote:
>
>> "Little Malice" > wrote in message
>
>>> 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
>> No, I don't peel the zukes. I've never tried other cheeses, but my guess is
>> that any mild cheese would do just as well. Gruyere? Monterey Jack? I'd be
>> interested to know what you use and how it turns out.
>>
>> Felice
>>
>
> I am thinking that Parmesan might be a good choice.
>
> Christine
>
>
The dish sounds quite tasty, but I'd be concerned that substituting
equal amounts of Parmesan for the Swiss would make the dish extremely
salty. Parmesan cheese, at 454 mg sodium per ounce, has about 8 times
as much sodium as Swiss cheese, at 54 mg sodium per ounce, has.

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.