Tian of Zucchini and Rice

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* Exported from MasterCook *

 

Zucchini and Rice Gratin (Prov-Lt)

 

Recipe By : PROVENCAL LIGHT, by Martha Rose Shulman

Serving Size : 8 Preparation Time :2:00

Categories : Lowfat Dairy

Grains Mediterranean

Vegetarian Entertaining

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon olive oil -- may be tripled

1 medium onion -- minced

2 pounds zucchini or courgettes -- finely chopped

2 garlic cloves -- minced

salt and black pepper -- to taste

1 egg -- plus

1 egg white

2 ounces Gruyere cheese

or 1/2-cup grated

1/2 cup chopped parsley

1 1/2 cups cooked arborio rice -- see pantry note

1 teaspoon fresh thyme

2 tablespoons fresh bread crumbs

1 teaspoon olive oil -- may be tripled

 

This is one of several Provencal zucchini tians, and it's one of the

author's favorite dishes. " I've published it before, but I couldn't leave

it out of this collection, because it's a signature dish of the region

(Camargue). " Serve it warm or cold. She prefers it cold, as a starter,

main dish, or part of a selection of hors d'oeuvres.

 

PANTRY: Use leftover rice or allow time to make arborio or other

short-grain rice (1 part raw rice to 3 parts water or light broth.)

 

1. Preheat oven to 375F (190C). Brush a loaf pan or a 1 1/2-quart gratin

dish lightly with olive oil.

 

2. Heat half of the oil in a large heavy-bottom nonstick skillet over

medium-low heat and add the onion. Cook, stirring, until tender, about 5

minutes. Add the zucchini, garlic, salt and pepper and cook, stirring often

for 10 minutes, until the zucchini is tender but still bright green. Remove

from the heat and allow to cool slightly.

 

3. Beat the eggs in a bowl. Stir in the zucchini and onions, the cheese,

parsley, rice, and thyme. Stir together, taste, and add more salt and

pepper if desired. Transfer to the baking dish. Sprinkle the bread crumbs

over the top and drizzle on the remaining oil.

 

4. Bake for 45 to 60 minutes (it will take longer in a loaf pan), until

firm and browned on the top. Remove from the heat and cool on a rack. Serve

warm or cold.

 

5. To serve, if you've used a loaf pan, slice the gratin. If you are

serving it as part of a selection of hors d'oeuvres, you might want to cut

the slices in half.

 

ADVANCE PREPARATION: May be made a day ahead. Store, tightly covered, in

refrigerator until needed.

 

VARIATION: Use recipe as a filling for a torte/quiche.

 

Adapted from PROVENCAL LIGHT, by Martha Rose Shulman (Bantam, 1994).

Original recipe had three times the amount of olive oil and use whole eggs.

>Edited by kitpath (Pat Hanneman). EACH 8TH: 121cals, 4g fat

(31% cff) estimated by mastercook.

 

xpost: 3/99 elf, veg-recipe;

 

 

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