Zucchini & Cheese Gratin

4 Tbs butter
6 zucchini, sliced
salt and pepper
2 Tbs chopped tarragon
2 cups Gruyere or Parmesan cheese, grated
1/2 cup milk
1/2 cup heavy cream
2 eggs

1) Melt the butter in a large saute pan or skillet over medium-high heat. Add the zucchini and saute for 4-6 minutes, turning the slices over occasionally, until colored on both sides. Remove from the pan and drain on paper towels, then season with salt and pepper.
2) Spread half the zucchini over the bottom of a greased gratin dish. Sprinkle with half the herbs and 3/4 cup of the cheese. Repeat these layers once more.
3) Mix the milk, cream and eggs together and add salt and pepper. Pour this liquid over the zucchini, then sprinkle the top with the remaining cheese.
4) Bake the gratin in a preheated oven (350F) for 35-45 minutes, or until it is set in the center and golden brown. Remove from the oven and let stand for 5 minutes before serving straight from the dish.

Review: Once again, I'm frustrated with Idaho's selections. We had to use Parmesan, simply because we couldn't find Gruyere (we checked two stores!). But, the Parmesan worked well, and was probably cheaper. This didn't seem like it made much, but we got 3 servings (2 for dinner and 1 for lunch tomorrow). The small portions were oddly filling. I can't complain, but you'll want to double the ingredients if you want more than 3 servings.