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.