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Zucchini Rice Gratin
Zucchini Rice Gratin combines shredded zucchini, rice, and cheeses under a crispy buttered breadcrumb topping.
Ingredients
2 1/2 pounds zucchini, shredded on large holes of a box grater (8 cups after shredding)
4 tablespoons extra virgin olive oil, divided
1 cup shallots, cut into quarter inch half slices
1 cup Basmati rice
2 teaspoons fresh garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1 cup whole milk
1 1/2 cups Parmesan cheese, grated
1 cup shredded Fontina cheese (could also use cheddar or American)
1 cup Panko breadcrumbs
1/2 cup Gouda cheese, grated fine
2 tablespoons butter, melted
Instructions
- Preheat oven to 425 degrees F with rack in center of the oven.
- Shred zucchini and place into a large thin tea towel and squeeze out ½ cup of liquid over a bowl. Set zucchini and liquid aside.
- In a large braiser or large oven proof saute pan, heat two tablespoons of the oil over medium high heat and once hot, add shallots and cook for two minutes.
- Move shallots to the edges and add two more tablespoons of the oil and add the dry rice.
- Cook the rice for two minutes then mix the ingredients in the pan together.
- Add garlic, salt and pepper and cook one minute.
- Add wine to deglaze. Cook about 30 seconds or until it evaporates.
- Add zucchini juice and stir to combine. Let that soak into the rice, about one to two minutes.
- Add the shredded zucchini and the whole milk and heat to bubbling and cook on medium heat for five to eight minutes or until the rice is no longer hard but still chewy and not quite cooked.
- Add one half cup of the Parmesan cheese and all of the Fontina and stir to combine. Heat just long enough to melt the cheese into the mixture, about one minute. Remove from heat.
- In a bowl, mix Panko, Gouda, butter and remaining cup of Parmesan cheese.
- Spread mixture over the top and bake for 15 minutes or until browned and crunchy on top.
- Serve immediately.
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Notes
Getting the texture of the rice right before baking is the key to the success of this dish. You do not want the rice fully cooked before baking. If this process gets away from you and the rice is fully cooked before baking, skip the baking part and just add topping, then brown under the broiler.
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