Not using my cookbooks as often as I should a while ago I set myself a little challenge of just randomly picking out a book of my collection browsing the recipes and trying out a new one. Patricia Wells "The Provence Cookbook" was published in 2004 and I like it because Wells, the doyenne of Provence cooking schools, included pictures of stallholders from Vaison's famous Tuesday market, tells you where to find the best cheeseshop and fishmonger, to pair which wine to which dish and generally is one of the very best ambassadors of Provençal cooking and lifestyle.
I had before tried out her recipe for a Tomato Clafoutis (truly divine), so this time and since I had a few zucchini left and was looking for a quick side dish I tried the "Chunky Zucchini Gratin".
The recipe couldn't be simpler: you cut 3 or 4 zucchini into chunks (the skinnier the zucchini the better they taste), peel and finely slice 3 garlic cloves ** and heat some good olive oil in which you fry the zucchini and garlic until the zucchini are lightly browned. Cover the frying pan, lower the heat and let cook until the zucchini are soft. Transfer into a gratin dish, drizzle with about 1/4 cup of cream and a generous handful of freshly grated Gruyère cheese. Place the dish under your preheated broiler and broil until the cheese has melted. Yum!
** Patricia Wells recipe tells you to just halve the garliccloves and leave them out of the finished dish. I finley sliced the garlic and left it in.