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Preheat oven to 375. Butter an 8 x 8 inch casserole dish. In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes. Add flour. Season with salt and pepper. Add mixture to the buttered casserole dish. In a medium size bowl, add brown sugar, eggs and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes. (I did not add my tomatoes until closer to the end of sauteing.)
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Shallow oval dish — potato gratin, crème brûlée, baked eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Record your recipes and experiments — organized cooking journal
Nutty Swiss cheese — fondue, French onion soup, croque monsieur