Toss the zucchini slices, salted, in the olive oil over a high flame (tossing every few seconds) for 5 or 6 minutes or until limp and but lightly colored.
Mix together the soaked bread, diced cheese, persillade, egg, salt, and pepper, beating with a fork. Stir in the sautéed zucchini and smooth the mixture into an oiled gratin dish, sprinkle a bit of olive oil on the surface, and bake in a hot (about 425°) oven for ½ hour.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.