Zucchini and Rice Gratin

2 strips bacon, cut crosswise into ½-inch pieces

1 medium yellow onion, thinly sliced

3 garlic cloves, finely chopped

2 tablespoons chopped fresh thyme

1½ teaspoons salt

½ teaspoon ground black pepper

3-4 medium zucchini, cut into ¾-inch chunks (about 2 cups)

1 cup chicken broth

½ cup heavy cream

3 cups cooked rice

2 large eggs, lightly beaten

¾ cup unseasoned dry breadcrumbs

¾ cup grated parmesan cheese

2 tablespoons olive oil

In a large, deep skillet over medium-high, cook the bacon for 2 to 3 minutes, or until slightly browned but still tender.

Add the onion, garlic, thyme, salt and pepper, then cook for 5 minutes, stirring occasionally. Add the zucchini and cook for another 5 minutes. Add the chicken broth and cream, then bring to a simmer and cook for 10 minutes. Reduce the heat if the mixture bubbles too rapidly. Remove the skillet from heat and set aside to cool for about 15 minutes.

Heat the oven to 350 degrees.

In a large mixing bowl, combine the cooled zucchini mixture with the rice and eggs. Transfer the mixture into an 8-by-12 or 9-by-13-inch rectangular baking dish.

In a small bowl, combine the breadcrumbs, parmesan cheese and olive oil, then sprinkle the mixture evenly over the top of the zucchini. Bake the gratin for 30 minutes, or until the top is lightly golden.

Serves six to eight.

"Real Cajun" by Donald Link (2009 Clarkson Potter)