Zucchini Gratin with Gruyere

It's zucchini time again, whether it comes from your garden, the farm stand, or the grocery store.  This is a Provencal-style gratin where the veggies are bound with rice and a small amount of eggs and the flavor is boosted by herbs, Gruyere and parmesan.  Pine nuts are sprinkled on the top for some crunch, but if you don't have pint nuts you could use some slivered almonds or even some panko bread crumbs moistened with olive oil.

I thought about adding some corn but ultimately decided against it because I wanted the zucchini to be the star (but you certainly could).  To make it even more summery (and because you're probably growing herbs in your garden as well), make the herb sauce to go with it.  Add some crusty grilled bread and you have the perfect summer vegetarian meal.  Or, sneak in a little cubed ham and the meal becomes a little more substantial while still remaining vegetable-centric.

And my favorite part?  The last line of the recipe: "The gratin is good hot, warm, or room temperature."  Perfect warm for dinner, and cold for lunch the next day.

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Zucchini Gratin with Gruyere

Serves 6

2 tablespoons extra virgin olive oil

½ medium onion, chopped (about 1 cup chopped)

2 garlic cloves, minced

1 Fresno chile, diced

1 pound zucchini, cut lengthwise into quarters and then crosswise into ½ inch pieces

1 small red bell pepper, chopped into ½ inch pieces

 Salt and freshly ground pepper

2 tablespoons chopped fresh parsley

2 large or extra-large eggs

½ teaspoon salt

 Freshly ground pepper

½ cup milk

1 cup cooked Arborio or Carnaroli rice (1/3 cup raw)

1 teaspoon coarsely chopped fresh thyme leaves

1 tablespoon chopped fresh basil

½ cup (tightly packed) grated Gruyère cheese

¼ cup (tightly packed) freshly grated Parmesan

1 cup cooked cubed ham, optional

2 tablespoons pine nuts, lightly toasted

Green herb sauce, for serving, optional (see recipe below)

Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, Fresno chile, summer squash, red bell pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat.   Let cool.

Preheat the oven to 375d.

Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, basil, the sautéed squash, the cheeses and optional ham. Scrape into the baking dish.  Sprinkle the pine nuts over the top.

Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.

Green Herb Sauce

1/3 cup extra-virgin olive oil

¼ cup finely chopped cilantro, basil, or a combination

¼ cup finely chopped Italian parsley

¼ cup finely minced shallot

2 tablespoons white wine vinegar

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes (optional)

Mix all ingredients in a small food processor until well combined.