Tian De Courgette Provencal Zucchini Gratin Recipes

TIAN DE COURGETTE (PROVENCAL ZUCCHINI GRATIN)

Tian de Courgette (Provencal Zucchini Gratin) image

Provided by Florence Fabricant

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 pounds zucchini, chopped
Salt
3 tablespoons rice
4 tablespoons olive oil
1 large onion, coarsely chopped
2 eggs, lightly beaten
1 clove garlic, chopped
1/2 cup whole milk or half and half
1/2 cup grated Parmesan or Gru yere Cheese
Freshly ground black pepper

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

Zucchini Gratin image

Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruyï¿½re 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

Ingredients

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

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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