Tian de Courgette (Provencal Zucchini Gratin)
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds zucchini, chopped
- Salt
- 3tablespoons rice
- 4tablespoons olive oil
- 1large onion, coarsely chopped
- 2eggs, lightly beaten
- 1clove garlic, chopped
- ½cup whole milk or half and half
- ½cup grated Parmesan or Gru yere Cheese
- Freshly ground black pepper
Nutritional analysis per serving (6 servings)
217 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 8 grams protein; 554 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the zucchini in a bowl, sprinkle with about a teaspoon of salt and set aside.
- Step 2
Meanwhile, bring two cups of water to the boil in a sauce pan, add the rice and cook until rice is tender, about 17 minutes. Drain the rice.
- Step 3
Drain and rinse the zucchini. Spread it on paper towel and pat it to dry. Heat oil in a heavy skillet. Add onion and saute over a medium heat until the onion is translucent. Add zucchini and saute another two minutes. Remove from heat.
- Step 4
Mix eggs, cooked rice, garlic and milk together in a bowl. Stir in the onion and zucchini. Add cheese and season to taste with salt and pepper.
- Step 5
Preheat oven to 375 degrees. Oil a four-cup shallow baking dish. Spoon in the zucchini mixture. Place in oven and bake 30 to 40 minutes, until lightly browned on top.
Private Notes
Comments
I shredded the zucchini, used leftover brown rice, and started by sauteing sliced leeks that were in the freezer instead of onion. Stirred in the zucchini (no salting or struggling to wring the water out!) to cool the pan so the eggs wouldn't set on contact, added rice, cream, eggs, gruyere, thyme. I smoothed the mixture, topped with sliced tomatoes (sprinkled with more salt & pepper) and popped it in the oven. SOOO good! and just one pan...next time maybe broccoli instead of squash.
Made this last night—sliced, rather than chunked the zucchini. Had some leftover rice in the fridge so I guessed that dry (uncooked) rice triples so used a very heaping half cup (c. 9 T). Subbed a shallot for the onion and added cumin and about 1 T green chilis (the kind from the wee can); was generous with the cheese. It was tasty last night but I even better leftover this afternoon! Reading the three posted notes definitely helped.
Not bad--my custard was a little grainy--possibly I put my zucchini in when they were too hot. I did think, do those Provençal folk really not use any herbs? and I added a little fresh time.