Serves six. This is the provencal version – there is probably also a version in the middle east cookbooks strangely enough. The picture is probably that version.
- 2000g zucchini diced
- 4 tbsps olive oil
- 115g gruyere cheese, grated
- 120ml light cream
- 1/2 tsp grated nutmeg
- 1 tsp dried sage leaves
- salt and pepper
Place zucchini with oil in a very large saucepan and cook stirring occasionally over a medium heat for 15-20 mins or until tender. Turn out into a colander and let stand for 30 mins to drain off the excess moisture.
Preheat oven to 200C, press the zucchini with the flat side to a slotted spoon to (to get rid of further moisture?) and transfer to a gratin dish. Add half the cheese, the cream, nutmeg and sage leaves and stir well to mix. Add salt and pepper.
Smooth the surface with the back of a fork (to stop burning at peaks?), sprinkle with the remaining cheese and bake for 15-20 mins.