Zucchini Rice Gratin
User Reviews
5
Zucchini Rice Gratin
Description
Zucchini Rice Gratin features grated zucchini thoroughly drained of excess liquid and combined with pre-cooked rice, onions, and a touch of garlic powder. Parmesan cheese is folded into part of the mixture, while some is reserved for topping. The recipe uses the natural zucchini juice along with starchy water from cooking the rice as the cooking liquid, which helps bind the components and develop flavor during baking. The final step involves baking the mixture at 425°F to produce a gratin with a delicate, tender texture and a lightly browned cheese crust.
The grating and salting of zucchini plays a key role by reducing moisture, which prevents the dish from becoming watery. Incorporating rice adds body and a slight bite, contrasting with the soft zucchini. Using Parmesan cheese introduces a savory sharpness and melt that holds the gratin together. The lemon wedges serve as a bright finishing accent when served.
This dish works well as a warm side serving with roasted meats, poultry, or fish and can also be enjoyed on its own as a simple vegetarian main. The melt and slight crust from baking create a pleasant finish to the tender vegetable and rice filling. The recipe's unique use of zucchini liquid and rice water ensures flavorful moisture is retained without sogginess.
If substituting the cooking liquid, warmed milk or broth can be used instead of zucchini juice and rice water, though the flavor profile will be different. The recipe's note on using gluten-free flour for thickening means it can be adapted for dietary needs. Taking time to squeeze and dry the zucchini is important in achieving the intended texture.
Ingredients
- 2 pounds zucchini or summer squash, about 4 medium or 6 small
- 2 teaspoons salt sea salt
- ½ cup white rice or jasmine rice, not quick-cook or instant
- 3 tablespoons olive oil divided
- 1 onion diced
- 2 teaspoons garlic powder or 2 garlic cloves, minced
- 2 tablespoons flour Use AP gluten-free flour if needed
- 2 cups liquid (zucchini juices plus rice water) See Recipe Notes
- ⅔ cup Parmesan Cheese Or substitute Swiss, Jarlsberg, or Smoked Gouda, freshly grated, divided
- 1 lemon cut into wedges
Instructions
- Preheat oven to 425°F.Grate all of the zucchini. Use the large side of a box grater or finely chop in a food processor.Place the grated zucchini in a mesh sieve, and then set the sieve on top of a large bowl. Stir the salt into the zucchini, and let it rest about 4-5 minutes. As it rests, the zucchini will start to sweat, releasing liquid into the bowl below.
- Squeeze the zucchini to release the rest of the liquid. The zucchini will still feel damp to the touch, but most of the liquid has been released. Reserve the liquid.
- Lay the grated zucchini out on a towel to dry.
- Bring a medium pot of water to a boil. Add the rice, and cook for exactly 5 minutes.After 4 minutes, begin ladling water out of the pot and into the bowl with the zucchini juice until you have a total of 2 cups of liquid. It's okay if you get a little bit of rice mixed in with the liquid.After 5 minutes, strain the rice and discard the remaining liquid.
- Heat 2 TB oil over medium heat in a large, oven-safe pan (like cast iron or carbon steel).Add the diced onion to the pan, and cook about 3-4 minutes, until the onions begin to brown.
- Add the zucchini and garlic to the pan with the onions. Cook 3-4 minutes, until the zucchini is tender.
- Add the flour to the zucchini mixture, and stir. Cook about 2 minutes until the flour is incorporated. Stir well and make sure there are no lumps of uncooked flour before proceeding.
- Slowly pour the warm zucchini + rice water mixture into the pot, stirring as you pour. Continue cooking until the liquid begins to simmer.
- Stir in the rice and ½ cup of the cheese. Sprinkle the remaining cheese across the top of the zucchini mixture, and drizzle with the remaining 1 TB oil.Make Ahead Tip: If desired, you can stop at this point and finish cooking later. Make up to one day ahead, and then reheat to a simmer before proceeding to the next step.
- Carefully move the pan into the oven. (It will be very full at this point!)Bake about 30 minutes, until the cheesy top has browned and the rice has absorbed the liquid.Squeeze a little fresh lemon juice over the vegetables just before serving. Serve immediately.
Notes
- Salt and let the grated zucchini rest before squeezing out liquid to reduce moisture for a better texture.
- The cooking liquid uses a mix of zucchini juice and rice water, but warmed milk or broth can be substituted if preferred.
- Use all-purpose or gluten-free flour to accommodate dietary restrictions when thickening the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 968mg | 40% |
| Potassium | 461mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 28mg | 31% |
| Calcium | 164mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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