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Zucchini Au Gratin

The perfect way to use up bulk zucchini! Packed with nutrition and tons of flavor, this Zucchini Au Gratin makes a hearty side dish or served as a the main course of a light dinner.

Prep Time
30 mins
Cook Time
30 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 or Carnaroli rice (produces the creamiest results)
  • 4-5 tablespoons goose or duck fat (highly recommended for the BEST flavor; can substitute half butter / half olive oil if preferred)
  • 1 1/2 cups finely chopped yellow onion
  • 3 cloves garlic , minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 2 cups reserved zucchini water
  • 2 cups half and half or whole milk
  • 1 cup grated Parmesan cheese
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese
  • Olive Oil for drizzling

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 425 F. Grease a 9x13 or 3 quart baking dish.
  3. 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.
  4. 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.

Notes

  • NOTE:  For a delicious variation you can add some chopped leek.  Saute it with the onions and garlic.   

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 (28%) Fiber 4g (16%) Sugar 14g (28%) Vitamin A 917IU (18%) Vitamin C 58mg (64%) Calcium 385mg (39%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

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.