7.31.2013

Zucchini Gratin - Tian de Courgettes





My garden is still over flowing with zucchini.  I ONLY HAVE TWO PLANTS!  They are happy plants and producing very well.  I can only hope my tomato plants will do the same.  I am throwing zucchini in every dish I make.  Have you ever shredded zucchini into pancake batter?  They were fabulous pancakes.

Several years ago I decided to take french lessons. At the time we had many friends visiting from Tahiti and I was also planning a trip to Paris to visit my daughter during her study abroad. I wanted to be able to somewhat communicate.

  My french teacher hosted french cooking classes on occasion and this wonderful gratin was taught at one of them.  After several classes and a few one on one sessions in my french teachers living room je parle un peu francais but  J'adore la cuisine française.




For the Zucchini Gratin you will need:


2 small zucchini (about 1 lb)
1 onion, finely chopped       
2 cups whole milk
1 cup fresh bread crumbs
3 eggs, beaten
3/4 cup Parmesan cheese
1/2 cup uncooked white rice
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons fresh thyme
Extra-Virgin Olive oil






Oil or butter a 6 cup gratin dish.  Set aside.




Cut one onion in half.




Make several slices length wise.




Then make a couple of slices in the opposite direction.




This is how you can finely dice an onion.




Drizzle about 2 tablespoons of extra-virgin olive oil into a skillet.  Use the best quality of EVOO as you can afford.




Saute the onion over low heat until soft, but not browning at all.







Slice the zucchini coin thin.




Add to sauteed onion and cook an additional 2-3 minutes.  Set aside.




Grate 3/4 cup parmigiano reggiano.





In  large mixing bowl add 1 cup fresh bread crumbs.




Pour 1 cup of the milk over the bread crumbs.




Add three beaten eggs.







Add 1/2 cup of the cheese.




1 teaspoons salt.  I'm using kosher.




1/2 teaspoon fresh ground pepper.




A splash of olive oil, about 2 tablespoons.




Add two teaspoons of fresh thyme.  You can add more if you would like.




I like to use the buds as well.




Stir together.




Add the cooked onion zucchini mixture.




Add the rice.




Stir until thoroughly mixed together.




Smooth the top of the mixture.




Pour remaining 1 cup milk over the top.




Sprinkle with remaining cheese.




Place in preheated oven.




Bake until golden brown.   Serve nice and hot.





I love to eat this served along side of a spring salad with french vinaigrette.  A perfect garden meal.




Zucchini Gratin - Tian de Courgettes

2 small zucchini (about 1 lb)
1 onion, finely chopped       
2 cups whole milk
1 cup fresh bread crumbs
3 eggs, beaten
3/4 cup Parmesan cheese
1/2 cup uncooked white rice
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons fresh thyme
Extra-Virgin Olive oil


Preheat oven to 350 degrees.  Coat a 6 cup gratin dish with olive oil.  Set aside.  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.

Print this recipe

21 comments:

  1. I love this! I will be making it tomorrow night I too only have 2 plants but they are producing like crazy. I love your site and visit often even though I don't always leave a comment.
    Cathy

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    1. Thank you so much, Cathy. I hope you love the gratin.

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  2. I was insane and planted seven plants this year. I too have been putting it in EVERYTHING. Thank you for this yummy new idea, you saved me!

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    1. That IS insane. Holy cow. You are going to have to start leaving zucchini on your neighbors porch. Good luck with all that zucchini!

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  3. I will definitely make this as the farmers markets are full of zucchini!

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    1. I love farmers markets. They are so much better than shoe stores!

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  4. thank you for this delicious-sounding recipe. I think I'll be trying it out when I have the opportunity (alas, not with homegrown produce).

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  5. YUM! This looks so good! I can't wait to try it! Thanks!

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    Replies
    1. Such a nice comment, thank you.

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  6. Love your site! Thank you for sharing with us. This recipe looks yummy. I too have lots of zucchini and summer squash. Have you tried either in your wonder bread recipe? Maybe they have to much moisture.

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    Replies
    1. Now that's a great idea. I should try it. Well there's one zucchini down about 20 zucchini to go. Thanks for your kind comment. We'll find a place for these zucchini's yet.

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  7. This is wonderful! Can you tell me if this can be frozen after cooking?

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    Replies
    1. To be honest with you, I have never tried freezing this. I don't know how well it will freeze. Sorry.

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  8. Does it matter what type of white rice is used? I have arborio, would that work? Thanks for sharing, looking forward to trying this soon!

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    1. I used Jasmine rice. Arborio would be good, you just need to make sure there is enough liquid in the gratin to cook the rice and may require a little more cooking time. I have had the rice come out a little on the crunchy side. I hope it works.

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  9. Thanks for sharing your info. I truly appreciate your efforts
    and I am waiting for your next write ups thanks once again.


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  10. wow...great..I wanna to try ...really...

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  11. YUM! This looks so good! I can't wait to try it! Thanks!

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  12. Amazing! Easy to make, tasted so good, everyone loved it! I cant wait to make it again and again! Next time, i will also include eggplants to it! This is a hit!

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    Replies
    1. Thank you so much. Eggplant? Great idea!!

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  13. Love this. I am organizing a dinner for my birthday. This will be added on my menu.

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