(1) Zucchini and Chard Gratin

Tian de Courgettes aux Feuilles de Blettes

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 2 pounds zucchini, coarsely grated or passed through medium blade of Mouli-juliènne, salted in layers, and, 15 minutes later, squeezed free of water
  • 2 medium onions (6 to 7 ounces), finely chopped, stewed gently in 2 tablespoons olive oil for about 20 minutes—until soft and yellowed, but not colored
  • ½ cup long-grain rice, parboiled 15 minutes, rinsed beneath running water, well drained
  • The green leafy parts of 2 pounds Swiss chard (about 10 ounces), washed, drained, and shredded
  • 3 ounces bacon slices, chopped or sliced crosswise into ⅛-inch ribbons
  • 3 large cloves garlic, peeled, finely chopped
  • 1 large handful chopped parsley
  • 3 eggs
  • Salt, pepper
  • 1 cup freshly grated Parmesan plus a handful for sprinkling over the surface
  • About cup olive oil


    Because of the bulkiness of the uncooked, shredded chard, you will need an unusually large mixing bowl, pot, or basin in which to combine the ingredients. Put everything, with the exception of the final handful of Parmesan and the olive oil, together, mix intimately with your hands, squishing the mixture repeatedly between your fingers, pack it into a large oiled gratin dish, pressing the surface smooth with the palm of your hand, sprinkle the remaining cheese evenly over the surface, dribble over olive oil in a crisscross pattern, and bake in a medium oven (350°) for about 1 hour, turning the heat up to 450° for the last 10 minutes or so to give the surface a rich gratin.