Zucchini and Gruyère Gratin

from Georgeanne Brennan's cooking class "Provence in California"
via Judy Gray

serves 6

1/3 cup chopped parsley
4 garlic cloves
2 pounds small (very young) zucchini, thinly sliced
3 tablespoons olive oil
sea salt and freshly ground black pepper
4 to 6 slices fresh French bread, crusts removed
2 cups of hot water
4 ounces Gruyère or Emmentaler cheese, cut into 1/4-inch cubes
2 eggs

Preheat the oven to 425 degrees.

Crush the parsley and garlic together with a mortar and pestle. Set aside. Cut zucchini crosswise into 1/8-inch slices; a mandoline works extremely well.

Heat the olive oil in a frying pan over medium high heat. When hot, add the zucchini slices sprinkled with salt and pepper. Saute until limp and lightly golden, about 15 to 20 minutes.

Soak the bread in the hot water and then squeeze very dry. Place the bread in a bowl with the cheese, the parsley-garlic mixture, eggs, salt and pepper. Beat with a fork to make a fluffy mixture. Add the zucchini and toss. Lightly oil a gratin dish and spread the mixture evenly into it. Sprinkle the surface with a little olive oil and bake until puffed and golden, about 30 minutes.

The cooking class was given at Georganne's farm in Winters, California during August. We ate outdoors and enjoyed the warm weather along with our other classmates. This dish was served slightly warm but could be served at room temperature. It was a nice side dish and would be quite good with a pork tenderloin.