Makes 4-6 servings. Difficulty
3 medium-sized zucchini, sliced 1 shallot, minced 1/4 cup sun-dried tomatoes, packed in oil, drained and finely chopped 1/2 cup heavy cream 1-1/2 Tablespoons unsalted butter 3/4 cup gruyere cheese, grated 1/4 cup parmigian reggiano cheese, grated Salt and freshly ground black pepper
Preheat oven to 350°F.
Butter a shallow medium-sized baking dish. Arrange zucchini slices in baking dish, topping with shallots and sun-dried tomatoes. Season with salt and freshly ground black pepper. Pour cream and dollops of butter over vegetables. Sprinkle cheeses evenly over top. Bake for 30 minutes or until bubbling and top is lightly browned. Serve.