Zucchini Gratin / Tian de Courgettes
Servings Prep Time
8 15 minutes
Cook Time Passive Time
30minutes 10 minutes
Servings Prep Time
8 15 minutes
Cook Time Passive Time
30minutes 10 minutes
Ingredients
Instructions
  1. Preheat the oven to 350F.
  2. Dice the onion finely. In a large frying pan, over medium heat, cook the onions slowly, for 8-10 minutes until tender and translucent. Stir every two minutes so that they are evenly cooked.
  3. While the onions are cooking, wash the zucchini. Trim the ends. If the vegetables are large, half them and remove the seeds.
  4. Grate the zucchini using either a medium-sized grater or a food processor.
  5. Add the zucchini to the frying pan with onions. Add the minced garlic. Toss and cook over medium heat until all of the liquid evaporates and the vegetables are still moist but tender about 10-15 minutes.
  6. Sprinkle in the 2 tbsp. of flour, stir, and heat for 2 minutes. Remove from heat.
  7. Gradually stir in the broth and warm milk. Make sure the flour is well blended and are no clumps.
  8. Stir in the rice. Stir in 2/3 of the cheese. Add salt and pepper to taste.
  9. Butter / grease a 9×13 casserole / baking dish. Turn the mixture into the dish. Sprinkle the leftover cheese on top. Dab with butter / olive oil.
  10. Bake at 350F for 30 minutes. Once done, set the oven to BROIL and heat on top rack until cheese is bubbling and top has browned nicely.
Recipe Notes

The dish can be made ahead and the last step (broiling) done right before serving to heat up the casserole.