Zucchini Gratin

Zucchini Gratin

Serves 6

1-1/2  to 2 pounds small zucchini (about six), scrubbed, ends trimmed, and cut into ¼-inch slices

5 tablespoons olive oil, plus more to oil the baking dish

¼ cup raw rice

2 garlic cloves, crushed, peeled, and minced

2 sprigs fresh thyme, chopped

¼ cup chopped fresh parsley

1 very large onion, peeled, cut in half through the poles, then cut into thin slices

1/3 cup grated Parmesan cheese AND 1/3 cup grated Gruyere cheese

3 eggs

Salt and pepper

Preheat the oven to 375 degrees F.  Bring 4 cups of water to a boil in a medium saucepan.  Add the rice and a little salt, and cook for about 15-18 minutes, until tender.  Drain and set aside, stirring occasionally to keep it from sticking together.  When cool, stir in a tablespoon of olive oil.  Meanwhile, salt and pepper the zucchini slices, then heat 2 tablespoons of the oil in a large skillet and cook them for at least 10 minutes, until they’re cooked and brown.  Using a slotted spoon, transfer the zucchini to a plate and set aside.  Add another 2 tablespoons of oil to the skillet and sauté the onions with the thyme and a little salt and pepper until soft and lightly browned, about 10 minutes, then add the garlic and cook for another couple of minutes.

Combine the zucchini, onions/garlic, rice, parsley, and cheese in a large bowl.  Taste for seasoning, then add the eggs and mix well.  Lightly oil a large, shallow baking dish, spread the zucchini mixture in, and bake for 10 minutes.  Raise the oven temperature to 425 degrees F and bake another 10 minutes or so.  The top should be browned and everything should look puffed and delicious.  Serve hot, warm, or at room temperature.


One Response to Zucchini Gratin

  1. Pingback: Sober Wine on a Tall Mountain « Vine Art … from the palate of first vine wine online

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