Zucchetti Gratin – Tian De Courgettes

Cut the zucchetti into slices three mm thick. Salt and draw water for half an hour. Drain and sauté in olive oil together with onions and garlic. Season, lower temperature and add chopped basil leaves. Steam for 20 min.

Meanwhile, in a baking bowl, beat eggs, milk and crème fraîche and stir in cheese. Mix this amount with the vegetables and bake in a buttered casserole dish over medium heat in the stove for about 30 min.

Serve hot or lukewarm.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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