“Since I brought zucchini last weekend at the farmstand, I had to make one of my favorite summer dishes as a side tonight: Zucchini Tian. (I think I shared this last year, so skip this post if it sounds familiar.) It comes from a funny Provencal cookbook I bought years ago in Aix-en-Provence, France; it has a conversational style that reminds me of learning to cook from my great-great-aunt or my French host mom (if either spoke to me in British English).”
- 1 onion (sliced or chopped)
- 2 medium zucchini, sliced
- Olive oil (1 tbsp or so)
- 1 tbsp flour
- 1/4 c. Gruyere cheese (parmesan works, too, and I’m trying provolone tonight becsome needed to be used up), grated
- 2 eggs, beaten
- Pinch of nutmeg
- Soften onions in olive oil. Add zucchini and cook until almost done. (I season with salt as I cook; recipe says to do it after.)
- When almost done, remove from heat and toss in cheese, salt, and pepper.
- Stir in flour, eggs, and nutmeg, then pour everything into a pie pan (or a true gratin dish if you happen to have one).
- Bake at 350 for 25 min. Serve warm or cold.