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Zucchini Rice Gratin
5 from 12 votes

Zucchini Rice Gratin

Zucchini Rice Gratin combines grated zucchini and partially cooked white rice into a savory dish enhanced with onions, garlic powder, and Parmesan cheese. The zucchini is salted and drained to remove excess moisture, helping achieve a gratifying texture after baking. The cooking liquid is a mix of zucchini juice and starchy rice water, contributing subtle flavors and moisture. Baked at a high temperature, this gratin develops a golden topping and tender interior, suitable as a vegetable side dish or light main.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 people
Calories: 207 kcal
Course: Side Dish
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Lay the grated zucchini out on a towel to dry.
  4. 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.
  5. 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.
  6. Add the zucchini and garlic to the pan with the onions. Cook 3-4 minutes, until the zucchini is tender.
  7. 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.
  8. Slowly pour the warm zucchini + rice water mixture into the pot, stirring as you pour. Continue cooking until the liquid begins to simmer.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 207

% 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.