Zucchini Rice Gratin | foodsciencenerd.com

Zucchini Rice Gratin: A doubly stolen recipe

Posted on Posted in Recipes

The other day, one of my favorite bloggers on the planet, Smitten Kitchen, posted this picture on Facebook:

zucchini rice and cheese gratinI didn’t know what it was, but I wanted it.  Turns out it is zucchini, rice, and parmesan in a gorgeous bubbly brown mix.  I went home that night and made it for myself since my zucchini-hating boyfriend wouldn’t be coming over for dinner, and because it was peak zucchini season and squash is dirt-cheap.  Actually, this meal, since it is mostly vegetables and grains, can pass for a complete meal (at least it does when you’re dining alone) and is extremely affordable.  All the ingredients cost me about $5 and will provide me with at least 3 dinners.

Now, usually to take credit for a recipe, I change at least a few things about the recipe that makes it my own.  This time, I changed just about nothing (except the amounts, which I cut by 25% so I wouldn’t be eating this for the rest of my life).  But, I don’t feel bad about essentially copying-and-pasting this recipe, because it was originally stolen from Julia Child.  So without further ado, here it is!

Zucchini, Rice and Cheese Gratin [Tian de Courgettes au Riz]
From Julia Child’s Mastering the Art of French Cooking, Volume II

Serves 3-4

1.5 pounds zucchini
2 teaspoons kosher salt
1/2 cup plain, uncooked rice (I used white because that’s what the recipe stated, but next time I’ll try it with brown.  I think it will work)
1 medium onion, minced
Olive oil
2 cloves garlic, finely minced
1 tablespoon whole wheat flour
Milk, if needed
2/3 cup grated Parmesan cheese, divided
Salt and pepper

IMG_03661) Wash zucchini and trim ends. Coarsely grate and place in a colander set over a bowl. Toss with kosher salt. Let drain for 15 minutes.  Squeeze all of the zucchini in handfuls, gently, collecting any juices in the bowl of drained liquid, saving those for later.

IMG_03692) Boil rice for 5 minutes in salted water. Drain and set aside.  If you’re using brown rice, you may want to boil for longer since brown rice is a bit more stubborn.

IMG_03683) In a large frying pan, saute the onions until tender and golden. Stir in the zucchini and garlic; season with salt and pepper. Heat through for 5 minutes until the zucchini is almost tender. Sprinkle in the flour, and stir over moderate heat for 2 minutes.

IMG_03704) Measure the drained liquid from the zucchini and add milk until you have 1 1/2 cups liquid total.  Stir into zucchini-onion mixture and bring to a simmer, stirring. Remove from heat, stir in par-cooked rice and all but a bit of the cheese.

IMG_03715) Pour into a baking dish- I used a 13×9 pan so that there would be a lot of surface area to cover in cheese!  Heat oven to 425 degrees. Bake until bubbling and browned on top, about 25 to 30 minutes.

Zucchini Rice Gratin | foodsciencenerd.com

It’s so good.  I can’t wait to have more… tonight.

Zucchini Rice Gratin | foodsciencenerd.com

Zucchini Rice Gratin

Zucchini Rice Gratin

Ingredients

  • 1 1/2 lb zucchini
  • 2 tsp kosher salt
  • 1/2 cup plain, uncooked rice
  • 1 medium onion, minced
  • 1 tsp olive oil
  • 2 cloves garlic, finely minced
  • 1 tsp, whole wheat flour
  • Milk, if needed
  • 2/3 cup grated Parmesan cheese, divided
  • Salt and pepper, to taste

Directions

  1. Heat oven to 425 degrees.
  2. Wash zucchini and trim ends. Coarsely grate and place in a colander set over a bowl. Toss with kosher salt. Let drain for 15 minutes. Squeeze all of the zucchini in handfuls, gently, collecting any juices in the bowl of drained liquid, saving those for later.
  3. Boil rice for 5 minutes in salted water. Drain and set aside. If you're using brown rice, you may want to boil for longer since brown rice is a bit more stubborn.
  4. In a large frying pan, saute the onions until tender and golden. Stir in the zucchini and garlic; season with salt and pepper. Heat through for 5 minutes until the zucchini is almost tender. Sprinkle in the flour, and stir over moderate heat for 2 minutes.
  5. Measure the drained liquid from the zucchini and add milk until you have 1 1/2 cups liquid total. Stir into zucchini-onion mixture and bring to a simmer, stirring. Remove from heat, stir in par-cooked rice and all but a bit of the cheese.
  6. Pour into a baking dish- I used a 13x9 pan so that there would be a lot of surface area to cover in cheese.
  7. Bake until bubbling and browned on top, about 25 to 30 minutes.
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