Tian De Courgette Provencal Zucchini Gratin Recipes
TIAN DE COURGETTE (PROVENCAL ZUCCHINI GRATIN)
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the zucchini in a bowl, sprinkle with about a teaspoon of salt and set aside.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams
ZUCCHINI GRATIN
Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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- Sauté the onion over low heat until soft, but not colored. Slice the zucchini coin thin and then add to the onions and sauté an additional 2-3 minutes.
- Set aside. In a large bowl, pour 1 cup of the milk over the bread crumbs; add a splash of olive oil, eggs, thyme, 1/2 cup cheese, salt and pepper.
- Stir until combined. Add the onion zucchini mixture and rice. Pour into prepared gratin dish. Smooth the surface and pour the remaining 1 cup of milk over the top. Sprinkle with remaining cheese. Bake, uncovered, for one hour or until golden on top.
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