Name: (1) Zucchini and Chard Gratin (Tian de Courgettes aux Feuilles de Blettes)
Yield: Servings: 6
Cuisine: French
Ingredients: ½ cup long-grain rice, parboiled 15 minutes, rinsed beneath running water, well drained; 1 cup freshly grated Parmesan plus a handful for sprinkling over the surface; 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; 3 ounces bacon slices, chopped or sliced crosswise into ⅛-inch ribbons; 3 large cloves garlic, peeled, finely chopped; 3 eggs; 1 large handful chopped parsley; The green leafy parts of 2 pounds Swiss chard (about 10 ounces), washed, drained, and shredded; 2 pounds zucchini, coarsely grated or passed through medium blade of Mouli-juliènne, salted in layers, and, 15 minutes later, squeezed free of water; Salt, pepper; About ⅓ cup olive oil

Preparation info

Servings:
6

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

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

Method

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 surfa