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
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.