Three Zucchini Gratins

Trois Gratins de Courgettes

Preparation info

  • Difficulty

    Medium

Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Method

Any of the following, if served as a course apart, may be accompanied either by a tomato sauce or, preferably, by fresh ripe tomatoes, peeled, seeded, chopped, and gently stewed in butter or olive oil, seasoned to taste, and finished with fresh chopped herbs of your choice.

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