Thursday, July 9, 2009

Zucchini Gratin

from Richard Olney's Simple French Food, with fresh tomatoes. I love Olney because he is a terrific writer and his recipes always work and taste wonderful, and because he is so pleasingly strict. In the introduction to his section on zucchini he notes that "large fruit with well-formed seeds are uninteresting fare, and should on no account be considered as a substitute for small ones in the recipes that follow." I ignored this stricture, but probably wouldn't have dared if he'd said it to me in person.

I've noted here before that I don't like zucchini, and that's still true, but there are few things I don't like gratineed: add eggs, milk, and cheese and I'll eat just about anything.

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