Zucchini, Rice and Cheese Gratin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: butter for dish
2-1/2 lbs. (about 1-1/8 kg) zucchini
1/2 c. (90 g) plain, uncooked white rice
1 medium onion, minced (about 1 c.)
5 T. (75 ml) olive oil, divided
2 large cloves garlic, mashed or finely minced
1/2 c. milk, as needed, although water or broth of your choice would work just fine
2/3 c. (55 grams) grated Parmesan cheese, divided
salt and pepper
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Directions: |
Directions:Heat oven to 325º F. Oil or butter a 2-quart baking dish, or 2 smaller 1-quart dishes.
Prepare zucchini: Wash zucchini and trim ends. Halve lengthwise, and if seeds are particularly large, core them out. Coarsely grate and place in a large bowl.
Prepare remaining ingredients: In a large frying pan, cook the onions slowly in 3 tablespoons oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Stir in garlic and cook another minute. Add uncooked rice and sauté for another two minutes. Season generously with salt and pepper.
Assemble gratin: Transfer to bowl with zucchini and stir together with ½ cup liquid of your choice and all but 2 tablespoons cheese. Taste and adjust seasoning if needed. Transfer to prepared baking dish.
Bake gratin: Cover tightly with foil and bake for 50 to 60 minutes at 325º, until rice within is cooked but not mush. Increase oven temperature to 450º. Remove foil, drizzle top with remaining olive oil (or dot with butter), sprinkle on remaining cheese and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. For extra color, you can run it under the broiler for one minute at the end. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:90 minutes |
Personal
Notes: |
Personal
Notes: This recipe can be tweaked quite a bit to your taste. I like to substitute quinoa for the rice, various cheeses for the parmesan, and/or chicken broth for the milk. It all depends on what I have available. I’ve also added additional ingredients – chicken, bacon, and red bell pepper to name a few. I typically use a cast-iron skillet that I can take from the stove top to the oven without dirtying another dish, and the cast iron helps to crisp up the edges just a little. Enjoy!
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