5 from 56 votes
Zucchini Au Gratin
Zucchini Au Gratin combines shredded zucchini with arborio rice cooked al dente, onions, garlic, and a creamy sauce enriched with white wine, half and half, and Parmesan cheese. The mixture is baked to create a gratin with a rich texture and subtle depth from goose fat and caramelized aromatics. The cheese topping forms a golden crust that balances the tender zucchini within, making it a satisfying vegetable-based casserole.
Prep Time
30 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
50 mins
Servings:
6
Calories:
315 kcal
Course:
Side Dish, Main Course
Cuisine:
French
Ingredients
- 4 pounds zucchini , shredded
- 3 teaspoons salt
- 3/4 cup arborio rice produces the creamiest results, or Carnaroli rice
- 4-5 tablespoons goose fat highly recommended for the BEST flavor; can substitute half butter / half olive oil if preferred, or duck fat
- 1 1/2 cups yellow onion finely chopped
- 3 cloves garlic , minced
- 3 tablespoons all-purpose flour
- 1/2 cup white wine
- 2 cups zucchini water reserved
- 2 cups half and half or whole milk
- 1 cup Parmesan Cheese grated
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup Parmesan Cheese grated
- olive oil for drizzling
Instructions
- Prepare the Zucchini: Shred the zucchini and place it in a big nonreactive bowl. Sprinkle and toss with the 3 teaspoons of salt. Let sit for 30 minutes. Working in batches and using a clean kitchen towel or cheesecloth, wring out as much water from the zucchini in possible, reserving the zucchini water. Set aside. Prepare the Rice: Place the rice in a pot of water and bring to a boil. Boil for 5 minutes, drain thoroughly and set aside. The rice should be al dente. Set aside.
- Preheat the oven to 425 F. Grease a 9x13 or 3 quart baking dish.
- In a large saucepan or stock pot heat the fat or oil over medium high heat then add and saute the onions and garlic until soft and translucent and beginning to caramelize. Stir in the flour and continue to cook for another minute or two. Pour in the white wine and stir continually to prevent clumping followed by the reserved zucchini water and half and half. Stir continuously until the sauce begins to simmer and thicken. Stir in the zucchini, rice, salt and pepper. Stir in the Parmesan cheese.
- Scoop the zucchini/rice mixture into the baking dish. Sprinkle the top with the remaining Parmesan cheese and then drizzle with olive oil.Place the casserole on the middle rack and bake for 20-30 minutes or until bubbly and nicely browned on top.Let it sit for about 10 minutes before serving or until any excess liquid is absorbed.Serve immediately. For a light dinner serve with a leafy green salad or serve as a side dish with meat, poultry or fish for a heartier meal.
Cup of Yum
Notes
- For added flavor, sauté chopped leek along with onions and garlic before adding flour.
Nutrition Information
Calories
315kcal
(16%)
Carbohydrates
22g
(7%)
Protein
15g
(30%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Cholesterol
35mg
(12%)
Sodium
1036mg
(43%)
Potassium
996mg
(21%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
917IU
(18%)
Vitamin C
58mg
(64%)
Calcium
385mg
(39%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 315
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 35mg | 12% |
| Sodium | 1036mg | 43% |
| Potassium | 996mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 58mg | 64% |
| Calcium | 385mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.