This comforting baked dish blends tender zucchini and white rice in a rich Parmesan sauce. It is a versatile vegetable side that pairs well with a variety of main courses.
List of ingredients
- 2 to 2 1/2 lbs zucchini – fresh and firm.
- 1/2 cup uncooked white rice – long grain works best.
- 1 cup onions, minced – finely diced for even cooking.
- 5 tablespoons olive oil, divided – for sautéing and drizzling.
- 2 garlic cloves, minced – fresh for maximum flavor.
- 2 tablespoons all-purpose flour – for thickening.
- 1/2 cup milk, as needed – to add creaminess.
- 2/3 cup Parmesan cheese, grated and divided – a salty, hard cheese.
- Kosher salt and freshly ground black pepper, to taste – for seasoning.
step-by-step instructions
- Prepare Oven: Preheat oven to 325°F and grease a 2-quart baking dish with butter or oil.
- Prepare Zucchini: Wash zucchini and trim ends. Cut in half lengthwise, then grate and place in a large bowl.
- Sauté Onions: 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.
- Cook Aromatics and Rice: Add garlic and cook 1 minute more. Add rice and sauté for 2 minutes. Season liberally with salt and pepper.
- Combine Ingredients: 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.
- Initial Bake: Transfer to baking dish and cover tightly with foil. Bake until rice is cooked but not mushy, about 50 minutes.
- Final Browning: Remove foil, drizzle top with remaining olive oil and sprinkle on remaining cheese.
- Finish: Bake, uncovered, until crispy and golden brown, 10-15 more minutes. Can broil 1-2 minutes for additional color. Enjoy!
Cooking Tips for Success
Use a Box Grater for Consistent Texture
When grating the zucchini, use the larger holes of a box grater to ensure the pieces are uniform. Consistent sizing ensures that the vegetable releases moisture evenly during the baking process. This prevents some pieces from becoming overly soft while others remain undercooked.
Sauté Onions Until Properly Browned
Do not rush the onion sautéing process. Cooking the onions until they are translucent and then lightly browned develops a deep, caramelized flavor that balances the sweetness of the zucchini. This foundational step adds a layer of complexity to the overall dish.
Toast the Rice for Nutty Notes
Sautéing the uncooked rice in oil for a few minutes before adding liquids is a crucial step. This process, known as toasting, coats the grains in fat and brings out a nutty aroma. It also helps the rice grains maintain their individual structure during the long bake.
Maintain a Tight Foil Seal
Ensure the aluminum foil is pressed firmly against the edges of the baking dish. A tight seal traps the steam released by the zucchini, which is what actually cooks the rice. If steam escapes, the rice may remain hard or chewy even after the designated baking time.
Ingredient Substitutions
Replacing White Rice with Other Varieties
You can use brown rice for a nuttier flavor and more fiber, but be aware that it requires significantly more liquid and a longer baking time. If using Arborio rice, the result will be creamier, similar to a risotto, though it may absorb the milk more quickly.
Using Alternative Dairy Products
For a dairy-free version, substitute the milk with an unsweetened plant-based alternative like soy or almond milk. You can replace the Parmesan cheese with a nutritional yeast-based alternative or a plant-based hard cheese to maintain the savory profile.
Substituting Onions or Garlic
If you prefer a milder flavor, replace the minced onion with shallots or leeks. For those who want a more pungent garlic taste, increase the amount to three or four cloves, ensuring they are added late in the sauté process to avoid burning.
Adjusting the Fat Source
While olive oil provides a classic Mediterranean flavor, you can use unsalted butter for a richer, more traditional French taste. If you prefer a neutral flavor, avocado oil or grapeseed oil are suitable replacements for the sautéing stages.
Creative Variations
Adding Fresh Garden Herbs
Stirring in freshly chopped parsley, thyme, or basil during the final mixing stage adds a bright, fresh contrast to the rich cheese. For a more earthy tone, a pinch of dried oregano or sage can be added when sautéing the garlic.
Incorporating Extra Vegetables
To increase the nutritional value, you can add finely diced carrots or sautéed mushrooms to the onion mixture. Ensure these vegetables are cooked until tender before mixing them with the raw zucchini and rice to ensure even doneness.
Introducing Spices for Depth
A small pinch of ground nutmeg stirred into the milk can enhance the creaminess of the gratin. For those who enjoy a bit of heat, adding a pinch of red pepper flakes or a dash of cayenne pepper during the rice sauté adds a subtle warmth.
Adding a Different Cheese Profile
While Parmesan is traditional, mixing in a small amount of Gruyère or Emmental can provide a meltier, more elastic texture. Ensure the cheese is finely grated so it incorporates smoothly into the zucchini mixture without clumping.
Serving and Pairing Ideas
Complementing Roasted Proteins
This gratin serves as an excellent accompaniment to roasted chicken or grilled white fish like cod or halibut. The creaminess of the rice and the lightness of the zucchini balance the savory, charred notes of roasted meats.
Balancing with Acidic Sides
Since the gratin is rich in cheese and oil, serve it alongside a crisp green salad with a lemon vinaigrette. The acidity of the citrus helps cut through the richness, refreshing the palate between bites of the casserole.
Individual Portioning
Instead of one large baking dish, divide the mixture into individual ceramic ramekins. This allows each guest to have their own portion with a maximum amount of crispy cheese crust on top, and it makes presentation more elegant.
Storage and Preservation
Proper Refrigeration Methods
Allow the gratin to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three to four days. Keeping it sealed prevents the rice from drying out and stops the dish from absorbing other odors in the fridge.
Reheating for Best Results
To maintain the best texture, reheat the gratin in the oven at 325°F covered with foil until warmed through. If using a microwave, add a teaspoon of water or milk and cover the dish to create steam, which prevents the rice from becoming hard.
Freezing Considerations
Freezing rice-based gratins is generally not recommended as the texture of the rice and zucchini can become grainy or watery upon thawing. However, if necessary, freeze in small portions and thaw slowly in the refrigerator before reheating in the oven.
Advanced Preparation Guide
Pre-Cooking the Sautéed Base
You can prepare the onion, garlic, and toasted rice mixture a day in advance. Store the sautéed base in a sealed container in the refrigerator and simply stir it into the grated zucchini and milk when you are ready to bake.
Assembling the Dish Early
The entire casserole can be assembled and stored in the baking dish overnight. Cover it tightly with plastic wrap and refrigerate. When baking, you may need to add an extra 5-10 minutes to the initial covered baking time to account for the cold start.
Troubleshooting Common Results
Handling a Watery Consistency
If the gratin appears too liquid after the first bake, remove the foil and bake for an additional 10 minutes before adding the cheese. This allows excess moisture to evaporate. Ensure you are using a medium-sized zucchini, as very large ones often contain more water.
Fixing Undercooked Rice
If the rice is still hard after the initial 50 minutes, check the seal of your foil. If it was loose, add a splash more milk, reseal the foil tightly, and bake for another 10-15 minutes before proceeding to the browning step.
Preventing the Top from Burning
If the cheese browns too quickly before the rice is tender, lower the oven temperature slightly or cover the top loosely with a piece of foil. This protects the cheese while allowing the internal heat to continue cooking the rice grains.
Frequently Asked Questions
Can I use a different rice variety?
Yes, however, long-grain white rice is recommended for the best texture. Basmati or Jasmine rice can be used, but they may result in a slightly different aroma and a softer consistency.
Should I peel the zucchini before grating?
No, there is no need to peel the zucchini. The skin is thin, contains essential nutrients, and helps the grated pieces hold their shape during the baking process.
How do I prevent the dish from sticking?
Ensure the baking dish is thoroughly greased with oil or butter. Using a ceramic or glass dish typically provides a better release than metal pans for this specific type of gratin.
Can I add more cheese for extra flavor?
You can increase the amount of Parmesan, but be cautious with salt. Parmesan is naturally salty, and adding too much can overpower the delicate flavor of the zucchini and make the dish too salty.
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
- 2/3 cup microbial-rennet Parmesan cheese, grated and divided
- Kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Preheat: Preheat oven to 325°F and grease a 2-quart baking dish with butter or oil.
- Prep Zucchini: Wash zucchini and trim ends. Cut in half lengthwise, then grate and place in a large bowl.
- Sauté Onions: 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.
- Sauté Rice: Add garlic and cook 1 minute more. Add rice and sauté for 2 minutes. Season liberally with salt and pepper.
- Mix: 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.
- Bake: 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.
- Brown: 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 Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg