Recipe: Squash and Onion Gratin (using zucchini, Gruyere and ricotta cheese)

SQUASH AND ONION GRATIN

5 pounds zucchini (or a mix of zucchini and yellow squash, cut into 1/2-inch slices)
4 large onions, thinly sliced
6 ounces Gruyere cheese, grated
1 cup ricotta cheese
2 large garlic cloves, minced
1 1/2 teaspoons salt
freshly ground black pepper

Combine zucchini and onions in a large stockpot. Cover with water, and boil until the vegetables are tender, about 30 minutes. Drain in a colander, pushing firmly to extract all the liquid.

Butter a 3-quart casserole.

Combine the Gruyere, ricotta, garlic, salt and pepper. Add the vegetables, mix well and adjust the seasonings. Fill prepared casserole with the squash mixture. Cover with plastic wrap and refrigerate until ready to cook.

WHEN READY TO COOK:
Preheat oven to 400 degrees F. Uncover the casserole and bake on middle shelf until golden brown and bubbly, about 30 minutes.

Servings: 8
Source: Chez Nous: Home Cooking From the South of France by Lydie Marshall