Sept 1We love the bounty of fresh vegetables ready for harvest this month! There’s a special joy in walking out to the garden and picking something to cook for dinner. Not only that, but homegrown vegetables are tastier than those from the grocery store.

Right now our gardens are chock full of squash and tomatoes, and this recipe is a great way to bring out the wonderful flavors. Despite its name, it’s simple and quick. This is a beautiful dish to serve for large parties. Our September recipe hails from the cookbook Chez Nous by Lydie Marshall.

 

 

 
Gratin de courgettes epicees (Spicy Zucchini Gratin)

Ingredients
3 garlic cloves, minced
4 eggs
2/3 cup sour cream
½ cup milk
Pinch of curry powder
Pinch of ground cumin
Pinch of grated nutmeg
Pinch of cayenne pepper (or to taste)
1 tablespoon salt
½ teaspoon freshly ground black pepper
2 teaspoons fresh thyme leaves
4 small zucchini cut into 1/8-inch-thick slices (about 4 cups)
10 fresh plum tomatoes, sliced 1/8 inch thick

Preparation
Preheat oven to 400 degrees. Oil a 15×12-inch oven safe pan.

Scatter the minced garlic over the bottom of the pan.

In a large mixing bowl, combine the eggs, sour cream, milk, curry powder, cumin, nutmeg, cayenne, ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon thyme leaves.

In another large mixing bowl, toss the zucchini and tomatoes with remaining thyme leaves and salt.

Alternate rows of zucchini and tomato slices in the pan. Bake the vegetables for 5 minutes.

Pour the egg-cream mixture over the vegetables and bake for 20 minutes or until the custard is set but not dry.

Serve immediately.

Serves 8 to 10