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
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.


I love tians and yours looks gorgeous. The rice was a surprise ingredient.

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.
Ciao Chow Linda said…
I am all over this dish and can't wait for the zucchini to start rolling in so I can make it. Another winner. I have tons of extra little zucchini plants up for grabs if you want any.
Gloria P. said…
I love zuchini and the hubby loves gratin so I will definitely try out this recipe. thanks for sharing!
~~louise~~ said…
Just popped in from Culinary Types and it looks like I chose the perfect time. I'm finding the addition of rice quite intriguing and I'm always seeking new zucchini dishes. This one's a keeper! Thanks for sharing, Stacy...

P.S. Enjoy the Hamptons!!! Bring your umbrella cause it's raining out here.
kat said…
Oh a great use for all the zucchini I'll have from the garden soon enough
~~louise~~ said…
Stacy, I thought I might add, the weekend is going to be GORGEOUS!!!
This looks great Stace, I'd make this in a heartbeat if I had some zucchini laying around! Love the color and the crispy edges!
How is it that you can make every hohum weeknight meal look like an absolute feast?! I would get spoiled hanging out in your kitchen. :)
Table Talk said…
Love the idea of serving this with halibut! Yum :)
Dana said…
Damn, last night I threw out my leftover rice. I will save it next time!
Patsyk said…
What a great way to use leftover rice! I love zucchini so this dish is right up my alley!
Foodiewife said…
My taste buds jump at the word "gratin". This is one of my weaknesses. I've never seen this version of a gratin, but I am loving it. It's not loaded with heavy cream, but I can tell that this is delicious. When is your cookbook coming out in print? It'd be easier if I just buy the whole library and cook from it everyday. Will you adopt me?
Karen said…
On my list of things to make when the garden gives us more zucchini than we know what to do with!
The JR said…
That looks so good. I have a zucchini on the counter that I've been trying to figure out what to do with.

Giff said…
Ha! you knew this would be right up my alley. I so rarely use rice in gratins -- definitely want to try this. And as Kat said, soon enough we're all going to be looking for creative uses for the flood of zucchini.
LaDue & Crew said…
I love zucchini and can't get enough of it! Perfect recipe, Stace!
Pam said…
I am loving this recipe - I just picked up a bunch of zucchini and now have a recipe to use it in.
NOw that's the way to eat zucchini!
Kim said…
Looks sinful and delicious!!
Lexie said…
This just looks so good! Definitely have to save this one :)
Wow! I love this recipe! Such a cool way to use zuchinni :)

Thanks for sharing! Great blog!
Randi Lynne said…
I made this tonite and it was very delicious. It was good hot, but I thought was even tastier at room temperature. I couldn't stop eating it. I kept saying, "Oh, wow, this is delicious!" I paired it with the Chicken Piccata of yours. I am not sure how well experts would say they go together, but I used what I had on hand and it made for an amazing meal! Thanks, Stacey!