Tian de Courgette (Provencal Zucchini Gratin)

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
• ½ cup whole milk or half and half
• ½ cup grated Parmesan or Gru yere Cheese
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    211 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 8 grams protein; 70 milligrams cholesterol; 175 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place the zucchini in a bowl, sprinkle with about a teaspoon of salt and set aside.
2. 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.
3. 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.
4. 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.
5. 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.

1 hour 15 minutes