Zucchini & Cheese Gratin

Ingredients
2 oz/55 g unsalted butter
6 zucchini, sliced
salt and pepper
2 tbsp chopped fresh tarragon or a mixture of mint, tarragon, and
flat-leaf parsley
7 oz/200 g/2 cups Gruyere or Parmesan cheese, grated
4fl oz/125 ml/1/2 cup milk
4fl oz/125 ml/1/2 cup heavy cream
2 eggs
freshly grated nutmeg


1. Melt the butter in a large saute pan or skillet over medium high
heat. Add zucchini and saute for 4-6 minutes, turning the slices over
occasionally, until colored on both sides. Remove from the pan and
drain on paper towels, then season with salt and pepper.

2. Spread half the zucchini over the bottom of a greased ovenproof
serving dish. Sprinkle with half the herbs and 2 oz/55 g/3/4 cup of
the cheese. Repeat these layers once more.

3. Mix the milk, cream, and eggs together and add nutmeg, salt, and
pepper. Pour this liquid over the zucchini, then sprinkle the top
with the remaining cheese.

4. Bake the gratin in a preheated oven, 350 F/180 C, for 35-40
minutes, or until it is set in the center and golden brown. Remove
from the oven and let stand for 5 minutes before serving straight from
the dish.