This baked dish combines tender shredded zucchini with toasted rice and savory Parmesan cheese for a comforting side. It offers a lighter texture than traditional potato gratins while remaining filling and flavorful.
List of ingredients
- 2 to 2 1/2 lbs zucchini – washed and trimmed
- 1/2 cup uncooked white rice – long grain works well
- 1 cup onions – finely minced
- 5 tablespoons olive oil – divided for sautéing and topping
- 2 garlic cloves – minced
- 2 tablespoons all-purpose flour – for binding
- 1/2 cup milk – added as needed for moisture
- 2/3 cup Parmesan cheese – grated and divided
- Kosher salt and freshly ground black pepper – to taste
step-by-step instructions
- Prepare oven and dish: Preheat your oven to 325°F and grease a 2-quart baking dish using butter or oil.
- Prepare zucchini: Wash the zucchini and trim the ends. Cut each zucchini in half lengthwise and grate them into a large mixing bowl.
- Sauté aromatics: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Cook the minced onions for 8-10 minutes until translucent, then increase the heat slightly to brown them.
- Toast rice: Stir in the minced garlic and cook for 1 minute. Add the uncooked rice to the pan and sauté for 2 minutes, seasoning the mixture liberally with salt and pepper.
- Combine mixture: Transfer the rice and onion mixture into the bowl with the grated zucchini. Stir in 1/2 cup of milk and most of the Parmesan cheese, reserving 2 tablespoons for the topping. Mix well and adjust seasonings.
- First bake: Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. Bake for approximately 50 minutes or until the rice is tender but not mushy.
- Final browning: Remove the foil, drizzle the remaining olive oil over the top, and sprinkle with the reserved Parmesan cheese.
- Finish: Bake uncovered for another 10-15 minutes until the top is golden brown and crispy. You may broil for 1-2 minutes for additional color if desired.
Practical Preparation Tips
Select Medium Zucchini for Better Texture
Choose zucchini that are roughly 1.5 to 2 inches in diameter. Larger zucchini often have tougher skins and larger seeds, which can affect the consistency of the gratin.
Use a Food Processor for Rapid Grating
While a box grater works well, a food processor with a grating attachment is faster for large quantities. Pulse carefully to ensure the zucchini remains shredded rather than becoming a puree.
Control Heat During Onion Browning
Maintain a steady medium heat when cooking the onions. If the heat is too high, the onions will burn before they caramelize, resulting in a bitter taste in the final dish.
Toast Rice for Nutty Flavor
Sautéing the raw rice in oil before adding liquid creates a deeper, nuttier flavor. This process also helps the rice grains maintain their shape during the long baking period.
Ingredient Substitutions
Try Arborio Rice for Extra Creaminess
Substituting white long-grain rice with Arborio rice increases the starch content. This results in a creamier, risotto-like texture within the baked gratin.
Use Unsweetened Plant-Based Milk
For a dairy-free alternative, use unsweetened almond or soy milk. Ensure the product is completely unsweetened to avoid adding an unwanted sugary taste to the savory vegetables.
Swap Parmesan with Pecorino Romano
Pecorino Romano is a great alternative if you prefer a saltier, sharper cheese profile. Since it is saltier than Parmesan, reduce the amount of added kosher salt in the rice mixture.
Gluten-Free Flour Alternatives
Replace all-purpose flour with an equal amount of rice flour or a 1:1 gluten-free blend. Cornstarch can also be used, though it may slightly alter the thickness of the binder.
Flavor Variations
Incorporate Fresh Garden Herbs
Stir in chopped fresh parsley or thyme during the final mixing stage for an earthy note. Adding fresh basil as a garnish after baking preserves its bright, aromatic quality.
Add Colorful Root Vegetables
Finely diced carrots add a hint of sweetness and a pop of color. You can sauté them along with the onions to ensure they are tender before entering the oven.
Introduce Subtle Heat with Red Pepper Flakes
Add a pinch of crushed red pepper flakes when sautéing the garlic. This provides a mild back-end heat that complements the richness of the cheese.
Brighten the Dish with Lemon Zest
Stir in one teaspoon of fresh lemon zest just before transferring the mixture to the baking dish. The acidity cuts through the fat of the oil and cheese, brightening the overall flavor.
Serving Suggestions
Pair with Roasted Poultry
This gratin serves as an excellent side for lemon-herb roasted chicken or turkey. The creamy texture of the rice balances the charred skin of the roasted meat.
Serve as a Vegetarian Main Course
To turn this side dish into a meal, fold in cooked chickpeas or crumbled firm tofu. This adds plant-based protein while maintaining the dish’s comforting profile.
Balance with a Crisp Green Salad
Serve the gratin alongside a fresh arugula or spinach salad with a sharp vinaigrette. The acidity of the salad cleanses the palate between bites of the rich gratin.
Accompany with Crusty Bread
Warm sourdough or a French baguette is perfect for this meal. The bread can be used to scoop up any remaining creamy rice and cheese from the baking dish.
Storage and Reheating
Proper Refrigeration Techniques
Store leftover gratin in an airtight glass container in the refrigerator for up to four days. Let the dish cool completely before sealing to prevent excess moisture buildup.
Avoid Freezing Zucchini Gratins
Zucchini has a high water content that changes during the freezing and thawing process. Freezing often results in a mushy, separated texture that is not ideal.
Best Methods for Reheating
For the best results, reheat portions in the oven at 300°F until warmed through. If using a microwave, cover the dish with a damp paper towel to prevent the rice from drying out.
Make-Ahead Advice
Pre-Sauté the Aromatic Base
You can sauté the onions, garlic, and rice a day in advance. Store this mixture in the refrigerator and simply reheat it slightly before mixing it with the fresh zucchini.
Assemble the Dish Overnight
The gratin can be fully assembled and kept in the refrigerator overnight. If baking from a cold state, increase the initial covered baking time by 5 to 10 minutes.
Troubleshooting Common Issues
Preventing a Watery Consistency
If your zucchini seems exceptionally juicy after grating, you can lightly press it with a paper towel. Do not squeeze too hard, as the rice needs that moisture to cook properly.
Fixing Under-Cooked Rice
If the rice is still firm after 50 minutes, ensure the foil seal is tight and bake for another 10 minutes. The steam trapped under the foil is what cooks the grains.
Avoiding Burnt Cheese Toppings
If the Parmesan browns too quickly, lower the oven temperature by 25°F. Alternatively, move the baking dish to a lower rack to keep it further from the top heating element.
Frequently Asked Questions
Can I use frozen zucchini?
Frozen zucchini is not recommended because it loses its structure and releases too much water upon thawing. Fresh zucchini is essential for the correct texture of this gratin.
Do I need to peel the zucchini?
No, peeling is not necessary. The skin is tender and provides a beautiful green color and essential nutrients to the dish.
Why is my gratin too soft?
Excessive milk or oversized, watery zucchini can lead to a soft result. Ensure you follow the measurements exactly and use medium-sized zucchini.
Can I use a different baking dish?
A 2-quart ceramic or glass baking dish is ideal for even heat distribution. Avoid very thin metal pans, as they can cause the bottom of the gratin to scorch.
Print
Classic Zucchini and Rice Gratin
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Another triumph from Julia herself.
Ingredients
- 2 to 2 1/2 lbs zucchini
- 1/2 cup uncooked white rice
- 1 cup onions, minced
- 5 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/2 cup milk, as needed
- 2/3 cup microbial-rennet Parmesan cheese, grated and divided
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Step: Preheat oven to 325°F and grease a 2-quart baking dish with butter or oil.
- Step: Wash zucchini and trim ends. Cut in half lengthwise, then grate and place in a large bowl.
- Step: In a large skillet over medium heat, heat 3 tablespoons oil. Cook onions until translucent, 8-10 minutes. Raise heat and continue cooking until lightly browned.
- Step: Add garlic and cook 1 minute more. Add rice and sauté for 2 minutes. Season liberally with salt and pepper.
- Step: Add rice mixture to zucchini along with 1/2 cup milk. Set aside 2 tablespoons of cheese and add remainder to zucchini mixture. Adjust seasoning as needed and stir to combine.
- Step: Transfer to baking dish and cover tightly with foil. Bake until rice is cooked but not mushy, about 50 minutes. Remove foil, drizzle top with remaining olive oil and sprinkle on remaining cheese.
- Step: Bake, uncovered, until crispy and golden brown, 10-15 more minutes. Can broil 1-2 minutes for additional color.
Notes
Julia’s original recipe calls for salting and draining the zucchini, and then adding the reserved liquid, as well as parboiling the rice. This is a simplified version, but it tastes just as wonderful!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg