Julia child's tian de courgettes au riz (zucchini tian)

Two-plus pounds of zucchini doesn't look so demanding once you shred, salt, and squeeze it dry. It sheds its water weight, leaving a tamed pile and a lot of green, lightly salted liquid. You could simply warm the shreds through with onions and garlic or simmer in cream -- or cook it into this smart zucchini and rice tian. From <strong><a href="http://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0394401522?tag=food52-20">Mastering the Art of French Cooking, Volume Two</a></strong> (Alfred A. Knopf, 1970)
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