4 medium size zucchini
½ lb of Comté cheese
½ c. parsley leaves (packed)
2 sprigs of fresh thyme (or a pinch of dried thyme)
pinch of nutmeg
2 cloves of garlic
1 jumbo egg, or 2 small eggs
½ c. low fat milk
salt/pepper to taste
Preheat oven to 400ºF. Scrub and wash zucchini. Cut into thin slices. In a food processor finely chop parsley, thyme, and garlic. Add cheese cut into cubes, continue to chop, then add milk and egg, nutmeg, freshly ground pepper and a little salt. Process mixture until well blended.
Butter an oven-to-table dish; spread some mixture on the bottom of the dish, arrange slices of zucchini in a pattern on top. Pour the rest of the mixture on top of zucchini.
Start cooking on top of the stove on medium heat until liquid is brought to a boil. Put in the oven until liquid sets and zucchini are cooked and nicely browned, about 20 to 30 minutes.