Cheesy Zucchini Gratin

What I like about this dish is its simplicity. It’s perfect as a side dish for meat and a good way to get kids to eat more vegetables! The trick is to put more cheese on top and there you go.
I have zucchinis in the garden in summer time, so they are on the menu every other day. The zucchinis are light, high fibre and they are available all year long at a very good price.
This dish is ideal for weekday’s menu: it's ready in no time.
The zucchinis contain a lot of liquid so draining them is not enough. You have to dry them to avoid having a soggy dish. I usually put them in a pan on medium heat for around 10 minutes, but you can get around this step by adding 1 tablespoon of flour to the cream to absorb the excess liquid. In this case you do not have to dry them and therefore you save 10 minutes! Personally, I rather dry them.

Ingredients
2 lb zucchinis sliced
1.5 cup heavy cream
3 eggs
3 cups shredded cheese (gruyere or emmenthal or Jarslberg)
Salt and pepper to taste

Directions

1. Preheat the oven to 400F
2. Steam the zucchinis until cooked to taste.
3. Drain and put in skillet on medium heat to dry.Don’t forget to watch them, you don’t want them burnt. You want to eliminate as much liquid as possible to avoid having a soggy dish.
4. In the meantime, beat the eggs in a bowl.
5. Add the cream and cheese. Mix well.
6. Add seasoning.
7. Transfer the zucchinis to an 8x10-inch baking dish.
8. Pour ¾ of the cream mixture on zucchinis and combine.
9. Spread the remaining ¼ cream evenly on top to make up the gratin crust.
10. Bake 20-30 minutes or until golden brown.