Instructions: This is one of several Provencal zucchini tians, and its one of the authors Serve it warm or cold. She prefers it cold, as a starter, main dish, or part of a selection of hors doeuvres.

PANTRY: Use leftover rice or allow time to make arborio or other short-grain rice (1 part raw rice to 3 parts water or light broth.)

1. Preheat oven to 375F (190C). Brush a loaf pan or a 1 1/2-quart gratin dish lightly with olive oil.

2. Heat half of the oil in a large heavy-bottom nonstick skillet over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the zucchini, garlic, salt and pepper and cook, stirring often for 10 minutes, until the zucchini is tender but still bright green. Remove from the heat and allow to cool slightly.

3. Beat the eggs in a bowl. Stir in the zucchini and onions, the cheese, parsley, rice, and thyme. Stir together, taste, and add more salt and pepper if desired. Transfer to the baking dish. Sprinkle the bread crumbs over the top and drizzle on the remaining oil.

4. Bake for 45 to 60 minutes (it will take longer in a loaf pan), until firm and browned on the top. Remove from the heat and cool on a rack. Serve warm or cold.

5. To serve, if youve used a loaf pan, slice the gratin. If you are serving it as part of a selection of hors doeuvres, you might want to cut the slices in half.

ADVANCE PREPARATION: May be made a day ahead. Store, tightly covered, in refrigerator until needed.

VARIATION: Use recipe as a filling for a torte/quiche.

recipe had three times the amount of olive oil and use whole eggs.

Cuisine:
"African/middle Eastern"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.