Neely's Zucchini Gratin

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 6 zucchini, sliced into half moons 1/4-inch thick
• 2 plum tomatoes, chopped and seeded
• 1 tablespoon freshly chopped thyme leaves
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1 tablespoon brown sugar
• 2 eggs, beaten
• 1/2 cup half-and-half
• 1/4 cup grated sharp white Cheddar
• 1/4 cup grated Parmesan

1. Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish.
2. In a large heavy bottomed saute pan over medium heat, melt butter.
3. Saute onion and garlic until translucent.
4. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour.
5. Season with salt and pepper.
6. Add mixture to the buttered casserole dish.
7. In a medium size bowl, add brown sugar, eggs, and half-and-half.
8. Season with salt and pepper.
9. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses.
10. Bake for 30 minutes.

butter, onion, garlic, zucchini, tomatoes, freshly chopped thyme, flour, salt, brown sugar, eggs, parmesan

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-zucchini-gratin-recipe.html (may not work)