Tian De Courgettes

This elegant Tian de Courgettes is a classic French vegetable gratin that transforms simple zucchini into a sophisticated dish. Thinly sliced courgettes are layered in a savory custard made from soaked bread, eggs, milk, and garlic, then topped with melted Gruy&# 195;Â¨re and Parmesan. The result is a tender, aromatic bake with a golden, crisp crust and creamy interior. ItÃ¢ÂÂs perfect as a vegetarian main course or a substantial side dish for summer dinners. The combination of earthy zucchini, rich cheese, and soft bread creates a comforting texture that pairs beautifully with a fresh green salad or roasted meats.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 3

Calories: 368.0

Dietary: Gluten-free, Vegetarian

Description

This elegant Tian de Courgettes is a classic French vegetable gratin that transforms simple zucchini into a sophisticated dish. Thinly sliced courgettes are layered in a savory custard made from soaked bread, eggs, milk, and garlic, then topped with melted Gruy&# 195;Â¨re and Parmesan. The result is a tender, aromatic bake with a golden, crisp crust and creamy interior. ItÃ¢ÂÂs perfect as a vegetarian main course or a substantial side dish for summer dinners. The combination of earthy zucchini, rich cheese, and soft bread creates a comforting texture that pairs beautifully with a fresh green salad or roasted meats.

Ingredients

2 Thick Slices White Bread
10 fl Milk
4 ounce Long-grain Rice
2 Eggs
3 tb Olive Oil
2 oz Gruyere Cheese, Grated
1 sm Garlic Clove, Skinned and Crushed
1.5 lb Small Courgettes, Trimmed and thinly sliced
Finely Grated Parmesan Cheese
Salt and Pepper

Directions

1
Preheat the oven to 200C/400F/Gas Mark 6.
2
Remove the crusts from the bread and discard. Tear the bread into small pieces and place in a large bowl.
3
Pour the milk over the bread and leave to soak until soft.
4
Meanwhile, cook the rice in boiling salted water for about 12 minutes until tender. Drain well.
5
Beat the eggs and 2 tablespoons of olive oil into the bread mixture with about a quarter of the GruyÃÂ¨re cheese and the garlic.
6
Season the mixture with salt and pepper to taste.
7
Carefully fold the courgettes and drained rice into the milk and bread mixture.
8
Pour the mixture into a greased gratin dish.
9
Sprinkle with the remaining GruyÃÂ¨re cheese and a little Parmesan cheese, if using.
10
Drizzle with the remaining olive oil.
11
Bake in the oven for 35-40 minutes or until golden brown and firm to the touch.
12
Leave to cool in the dish for 10 minutes before serving.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 368.0kcal

% Daily Value *
Total Fat 4.4g7%
Saturated Fat 2.1g11%
Cholesterol 5.0mg2%
Sodium 346.5mg15%
Total Carbohydrate 65.0g22%
Dietary Fiber 1.8g8%
Sugars 15.0g
Protein 15.7g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Garlic is optional but recommended for added flavor.

Parmesan cheese is optional; feel free to omit if preferred.

Ensure the rice is well-drained to prevent the gratin from becoming too watery.

For a crispier top, you can broil for the last 2-3 minutes, watching carefully to avoid burning.

This dish can be served warm or at room temperature, making it a great option for picnics or potlucks.

Keywords: baking, boiling, courgettes, gratin, gruyere, italian, main, vegetarian, zucchini, french, bread, custard, summer, cheese, oven, comfort, side, parmesan, olive oil, garlic

Read it online: https://www.chefs-mate.com/recipe/tian-de-courgettes/