lbs of zucchini, and follow the instructions....

I was listening to the Splendid Table over the weekend. Here is a recipe for the bounty of zuchs that keep walking in my back door. It took some time, but man is it good. I cooked the arborio rice in chicken stock, with a bit of butter, as if I was making risotto...I used more breadcrumbs than called for - a function of the baking dish - and I mixed some grated parm cheese in with the breadcrumbs. My only deviations...It was even better reheated the next day.

Zucchini Tian

� 2010, Martha Rose Schulman.

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

Yield: Serves 6

From the July 31, 2010 show.

"This is a classic Provencal gratin, one of my favorite dishes from the region. It's bound with rice and egg, it's great cold or hot, and if you have more summer squash than you know what to do with, look no further."

Ingredients

3 tablespoons olive oil

1 medium onion, chopped

2 to 3 large garlic cloves, to taste, minced

2 pounds zucchini or other summer squash, cut in 1/4- to 1/2-inch dice

Salt and freshly ground pepper

2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme

1/2 cup Arborio rice, cooked

2 eggs

3 ounces Gruyere cheese, grated (3/4 cup)

1/4 cup breadcrumbs (fresh or dry)

Instructions

1. Preheat the oven to 375F. Oil a 2-quart gratin dish.

2. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent but not mushy, 5 to 10 minutes. Season generously with salt and pepper. Stir in the thyme and rice, and remove from the heat.

3. Beat the eggs in a large bowl. Beat in 1/2 teaspoon salt and the cheese. Stir in the zucchini mixture and combine well. Scrape into the gratin dish. Sprinkle the breadcrumbs over the top. Drizzle on the remaining tablespoon of olive oil. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

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My prep time was about twice what she says, but it's worth the effort.

seagrass