Zucchini Gratin

“This dish was so simple to make.I loved the flavor of the tarragon.My husband really liked it too.I’ve been trying all these new recipes that I’ve gotton on this website and we both agree that this is a keeper!Thanks for the wonderful recipe! “

“This was fabulous! And I even tried it using fat-free half & half for the whipping cream, 2% milk, and reduced fat parmesan cheese! And I got away with it!!! This has a yummy flavor like quiche without the trouble and bother of a crust. And if not THE BEST, has to be very close to the best zucchini dish I ever ate. Looking good, Evie*! Thanks!”

“My family liked this recipe, which I made as written except for half and half in place of cream and milk, and a mixed Italian seasoning for the tarragon (which we aren’t big on).Cooking times worked well for me, and the final texture of the gratin was fine.I wasn’t a fan of the eggy flavor of the dish, and probably wouldn’t make this again, though it was fun to try a new version of zucchini gratin.”

“I used 1 cup of 2% milk instead of the milk and cream. This was a GREAT side dish for Christmas Dinner. I will be making this one a lot. Thanks!”

“This is a fool-proof and great tasting way to use zucchini! I used thyme in place of the tarragon. Great side-dish. Thanks!”

“Bought some zukes at the local farmer’s market- what to do? I needed a recipe w/o bread crumbs or flour, this one fit the bill. I did change a few things to make it more naughty and tasty. I used bacon grease to saute the zucchini slices and to grease my pie pan. I also used 1 cup heavy cream vs milk mixture, out of necessity, used a mix of cheeses- feta,queso and parmesan. Very simple, and elegant, this one is a keeper for me.”

“M and I LOVE this!I’ve made it a lot this summer.Yum!”

“Top marks for flavour, however we weren’t so keen on the texture.The zucchini slices released quite a bit of liquid and became very soft after cooking.Next time I’d try stir frying them for a shorter period of time, and I’d slice the zukes lengthwise.The combination of tarragon and parmesan was delicious.”

“This is a great way to enjoy zucchini!I used a mix of green and yellow zucchini squash.As well as tasting great, this is very easy to make.Thanx for sharing.This will come in handy when the summer squash are ripe and overflowing!”

“My garden finally produced some tarragon and I’ve been on a quest to find new ways to use it.This recipe didn’t disappoint! I made 1/2 the amount, subbing half-and-half for the cream and milk and baked it in my toaster oven.The cook time was right on for a slightly browned topped. I was expecting the zuke to weep more as it bakedbut surprisingly it didn’t.The dish set up very well making serving easy. The tarragon flavor was subtle, melding well with the parm.Thanks or posting this delicious recipe!”

“Really tasty! I made a few adjustments. used half EVOO instead of all butter and fat free evaporated milk instead of the milk and cream.”

“I thought this recipe was excellent!I am not a huge zuchinni fan and this tasted great and was very easy to prepare.I substituted half & half for the milk and whipping cream (I wasn’t sure what I would do with extra whipping cream).This recipe is definitely a keeper!Thanks!”

“Excellent! An elegant way to serve zucchini. The combination of tarragon and parmesan was lovely. I made the recipe as written using dried tarragon. Thanks Evie* – great recipe.”

“This is an easy to follow recipe that is fast to put together.It resulted in a very flavorful sidedish.Thanks for sharing your recipe with us Normaone.”