Tian De Courgette Provencal Zucchini Gratin Food
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
COURGETTE & TOMATO TIANS
Slice your vegetables on the diagonal then roast with garlic, rosemary and thyme in perfectly presented neat rows
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5. Drizzle a large baking sheet with a little olive oil. Arrange a row of alternate courgette and tomato slices over the sheet with a garlic slice in between each. Repeat to make 8 rows. Scatter with the herbs, season and drizzle with the oil.
- Bake for 20-25 mins until the vegetables are tender. Remove from the sheet with a palette knife and set a row on each plate.
Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
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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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