Zucchini Tart
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- zucchini
- butter
- grated Parmesan
- pinch nutmeg
- balsamella (bechamel)
- salt
- pepper
Instructions
- Cut zucchini into hazelnut-sized chunks, brown in butter, and season with salt and pepper.
- Transfer to an ovenproof dish and dust with Parmesan mixed with a pinch of nutmeg.
- Cover with a fairly firm balsamella (bechamel) and brown the top under a Dutch-oven lid; serve hot.