Zucchini Casserole in Emile Henry Dishes
Ceramic ovenware and tableware products handcrafted in France
Try this recipe in a small 11" oval gratin, a 12" deep rectangle or any 1.5 - 2 litre casserole dish.
- 6 small zucchini
- 2/3 cup sour cream
- 1 tbsp butter
- ¼ cup grated sharp cheese
- ¼ teaspoon grated fresh pepper
- Grated parmesan cheese
- Bread crumbs
Preheat oven to 375° F (190°).
Slice zucchini into ½" (1.5 cm) slices, leaving skin on. Simmer in boiling water for 10 minutes. Drain, put in casserole.
Combine sour cream, butter, cheese, and pepper. Heat in saucepan until well blended. Pour over zucchini.
Top with grated parmesan cheese and bread crumbs. Bake 10 minutes. Let stand 5 minutes before serving.