Provencal Zucchini Gratin

This is an old recipe from Florence Fabricant, a New York Times food writer and author. It is titled Tian de Courgette, or Provencal Zucchini Gratin.
It was a cool, rainy day, so I decided to make a gratin (Giff!).
I am on a zucchini kick lately and they are not even in the garden yet!
This is also a good recipe if you have some leftover rice.
This was simple and satisfying. Good enough for company. I served it alongside some nice pan seared halibut w/ Romesco sauce. Delicious!
Tian de Courgette (original recipe from the New York Times)
2 lbs. zucchini, skins on, chopped
1 large onion, roughly chopped
salt
olive oil for the frying pan
2 eggs
1/2 cup of whole milk or half & half
1 clove garlic, chopped
3 tbsp rice
1/2 cup of Gruyere or Parmesan cheese (I mixed both)

Cook your rice (I know it seems like a small amount, but trust me) in 2 cups of boiling water for about 17 minutes. Drain the rice.
Saute your chopped zucchini and onion in a skillet with salt for about 5 minutes just until the onion is translucent. Season with a good amount of salt and pepper, since zucchini is so bland to begin with.
Mix eggs with milk, garlic and cooked rice in a bowl. Stir in the onion and zucchini and grate in your cheese.
Grease a casserole dish and pour in your mixture.
Bake at 375 for 45 minutes until bubbly and brown.


Comments
We made one of our favorites for dinner the other night from Patricia Wells' Bistro Cookbook with zucchini and tomatoes. Provence loves its zucchini, that's for sure.
Sam
P.S. Enjoy the Hamptons!!! Bring your umbrella cause it's raining out here.
Thanks,
Thanks for sharing! Great blog!
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