Zucchini alla panna

2 Tbsp olive oil
2 lbs zucchini
1/2 tsp Italian herbs
1 tsp salt
1.5 cup heavy cream

Heat olive oil in frying pan.
Cut zucchini in 1/2 inch slices and saute slices on each side until brown, then lay out in greased gratin dish.
Sprinkle Italian herbs and salt over zucchini.
Boil and reduce 1.5 cup heavy cream to 1 cup. Let cream cool down.



Sauce
Reduced and cooled cream
2 eggs
1/4 cup Parmesan cheese (grated)
1/4 tsp salt
1 dash nutmeg
freshly ground pepper
1/4 tsp paprika

Wisk reduced cream, eggs, Parmesan cheese, salt, nutmeg, pepper and paprika together.
Pour over zucchini.
Bake 30-40 minutes at 450 degrees Fahrenheit in the middle of preheated oven.

Serves well as a side dish to a roast, risotto or polenta.