This casserole style dish gets its name from Provencal France, the province where this style of cooking originated. Brought to you by Sophie Bishop of Sustainable Table.
Serves six as a side dish, four as a main dish.
- 3 Tablespoons Organic Butter
- 2 Large Yellow Onions
- 4 Zucchini (or 2 Zucchini and 2 Yellow Squash), sliced into 1/4 inch pieces, skin on
- 2 Tablespoons Flour
- 1 Tablespoon Salt
- 1 Tablespoon Fresh Black Pepper
- 3/4 Cup Hot, Organic Milk
- 20 Cherry Tomatoes, halved
- 3/4 Cup Grated Gruyere Cheese
- 1/3 Cup Bread Crumbs (preferably homemade)
- 2 Tablespoons Chopped Fresh Rosemary
Preheat oven to 400°F
Slice onions into thin rings. Place in large, heavy pan (preferably cast-iron), and cook over low heat for about 20 minutes until soft and clear. Place zucchini in pan with onions and cook covered for about 6 minutes until tender but not completely soft.
Add salt and pepper and cook another 2 minutes. Add flour and stir in so that it coats the zucchini and onions. Add the hot milk and let it thicken to a sauce-like consistency, about two minutes.
Pour mixture into an 8′ by 10′ backing dish. Add cherry tomatoes so that they are spread evenly on top of the zucchini and onion mixture. Coat dish with Gruyere cheese, chopped rosemary and breadcrumbs. Place in oven for about 20 minutes or until bubbling and brown. Serve immediately.