Baked zucchini, pumpkin, or squash with rice and cheese (Tian de courges) from The Cuisine of the Sun: Classical French Cooking from Nice and Provence by Mireille Johnston

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • arl8058 on September 21, 2023

    Used home grown pumpkin and rampacante squash with gruyere cheese and baked in a 9x13 casserole. Put tomato slices on top of part of it, and covered the entire casserole with bread crumbs. Delicious, especially the portions with tomato. I cubed the squash and pumpkin. Next time, I may consider grating the zucchini. This reminded me a little of the Smitten Kitchen/Julia Child zucchini and rice casserole, although that uses uncooked rice and cooks the rice while it bakes. Because this uses leftover cooked rice, it is not watery at all. Will definitely make this again.

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