On Saturday, I went to a beautiful baby shower for Brooke, a dear friend from college who also happens to live in San Francisco. Since a few friends would be coming in from out of town for the festivities, plus the local ladies, we figured it was the perfect opportunity for a girls night on Friday…which we opted to make a girls night in.
It was a weeknight, plus just good practice, so I kept things super easy – and called in back-up for apps and dessert. Tessa picked up pâté and other goodies from Fatted Calf and made great {and super simple} date, goat cheese and proscuitto bites.
I went for a version of something that has popped up on our table all summer — spicy spatchcocked chicken with salsa verde and heirloom panzanella. But to ‘catch’ the wine that was likely to be accompanying dinner, we needed something else warm (plus – it was chilly come Friday evening) and a bit hearty too.
Earlier in the week, in honor of Julia Child’s what-would-be 100th birthday, I spied a zucchini tian on Food 52 that seemed perfect. Two of the ladies are gluten-free, so the rice component was ideal (no fear – they had a separate, and equally delicious panzanella). And since it was primarily zucchini, even the liquid added for the rice to cook was drained zucchini juice, it was also much lighter and healthier than it seemed.
Dessert was truthfully more wine, plus a summer favorite of grilled peaches and vanilla ice cream. We topped it with a little dusting of coconut sugar and smoked salt for fun, but it needs nothing else. I just can’t help adding some flaky salt to dessert.
Such a fun evening catching up with old friends…nights like these are the reason I like to cook!
For the recipe for the zucchini & rice dish
Julia Child’s Zucchini Tian
adapted from Food52 & Mastering the Art of French Cooking, Volume 2
NOTES: I 1.5x the recipe to serve 8 (the original said served 6) and I should have just doubled it … it was a definite crowd pleaser. Also, I cut of a few steps/additional dishes to keep things easier (and less mess), and omitted the milk by way of vegetable stock to keep the dairy down, as some of my friends have dairy intolerances – although they said the bit of parmesean was fine! 
Also, there seem to be a lot of steps below, but it is not complicated … but just like any recipe, read the whole thing first, so you know what is coming next.
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2 to 2½ pounds zucchini
½ cup plain, raw, untreated white rice
1 cup minced onions
3 to 4 tablespoons olive oil
2 large cloves garlic, mashed or finely minced
2 tablespoons flour (I used Bob’s Red Mill Gluten Free All Purpose Flour, with no issues)
2 ½ cups liquid: zucchini juices plus vegetable stock
(you may need more or less depending on amount of zucchini juice you have. The original recipe called for milk, which would add richness I’m sure, but I found we did not need. Also, I did not warm the liquid per the recipe – extra pan – but everything was a room temp. If coming from fridge, definitely warm)
2/3 cups grated Parmesan cheese (save 2 tablespoons for later)
Salt and pepper
2 tablespoons olive oil
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Shave the stem and the tip off each zucchini (or other summer squash), scrub the vegetable thoroughly but not harshly with a brush under cold running water to remove any clinging sand or dirt.
If vegetables are large, halve or quarter them. If seeds are large and at all tough, and surrounding flesh is coarse rather than moist and crisp, cut out and discard the cores.
Rub the squash against the coarse side of a grater, and place grated flesh in a colander set over a bowl. If you have a food processor, you can also make quick work of the zucchini by using the grating blade.
For each 1 pound (2 cups) of grated squash, toss with 1 teaspoon of salt, mixing thoroughly. Let the squash drain 3 or 4 minutes, or until you are ready to proceed.
Just before cooking, squeeze a handful dry and taste. If by any chance the squash is too salty, rinse in a large bowl of cold water, taste again; rinse and drain again if necessary.Then squeeze gently by handfuls, letting juices run back into bowl. You may also gather all the zucchini in a thin tea towel or cheesecloth, and then twist and squeeze several times to expel all liquid, reserving in bowl.
Zucchini will not be fluffy; it is still dampish, but the excess liquid is out.
While the shredded zucchini is draining (reserve the juices,) drop the rice into boiling salted water, bring rapidly back to the boil, and boil exactly 5 minutes; drain and set aside.
In a large pan (oven proof if possible), cook the onions slowly in the oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned.
Stir in the grated and dried zucchini and garlic. Toss and turn for 5 to 6 minutes until the zucchini is almost tender.
Sprinkle in the flour, stir over moderate heat for 2 minutes, and remove from heat.
Gradually stir in the warm liquid (zucchini juice and stock), being sure the flour is well blended and smooth.
Return over moderately high heat and bring to a simmer, stirring. Remove from the heat again, stir in the blanched rice and all but 2 tablespoons of the cheese. Taste very carefully for seasoning.
*If your pan is not oven proof, or not serve-ready, turn into buttered baking dish. I did the whole thing in one pan (my favorite Le Creuest braiser).
One mixture is in desired pan, strew remaining cheese on top, and dribble the olive oil over the cheese.
About half an hour before serving, bring to simmer on top of stove (you can skip this step if your baking dish isn’t flameproof), then set in upper third of a preheated 425° F oven until tian is bubbling and top has browned nicely. The rice should absorb all the liquid.
Filed under: FOOD & DRINK, PARTIES & ENTERTAINING Tagged: Chicken, Friends, Herbs, Recipe, Rice, summer, Tomatoes, Zucchini
