Carrot-Zucchini Au Gratin

I think this is something else I'm going to make for our Valentine's family dinner. Our daughter is a vegetarian so won't be eating the meat dish I'm preparing, and this will be a nice side dish for her to enjoy. I just love Gruyere and we always seem to enjoy any dish that includes it :)


CARROT-ZUCCHINI AU GRATIN
(Yield: 8 to 10 servings)

3 cups thinly sliced carrots (about 4 large carrots)
7 cups sliced zucchini (about 2 pounds)
1/4 cup butter or margarine, cut into small pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
6 ounces Gruyere or other Swiss cheese, grated
1/2 cup chicken broth

~ Place carrots in a large saucepan and cover with water. Bring to a boil and cook 3 to 5 minutes, just until tender. Drain.

~ Preheat over to 375 degrees and grease a 9 x 13-inch glass baking dish.

~ Place zucchini in the baking dish and layer carrots on top. Place butter pieces evenly over the carrots, and sprinkle salt, pepper and cheese over the vegetables. Pour chicken broth evenly over the top and cover.

~ Bake casserole for 20 minutes. Remove cover, and bake 25 to 30 minutes longer, until the cheese is golden brown and the vegetables are tender.