Description
Classic Julia Child zucchini and rice gratin with Parmesan cheese and a crisp golden topping.
Ingredients
Scale
- 2 to 2½ pounds zucchini, grated
- ½ cup uncooked white rice
- 1 cup onion, minced
- 5 tablespoons olive oil, divided
- 2 garlic cloves, minced
- ½ cup milk
- ⅔ cup Parmesan cheese, grated and divided
- Kosher salt to taste
- Freshly ground black pepper to taste
- Butter or oil for greasing baking dish
Instructions
- Preheat oven to 325°F and grease a 2-quart baking dish.
- Grate zucchini and place in a large bowl.
- Cook onions in 3 tablespoons olive oil until translucent and lightly browned.
- Add garlic and cook 1 minute.
- Add rice and cook 2 minutes. Season with salt and pepper.
- Mix rice mixture with zucchini, milk, and most of the Parmesan cheese.
- Transfer to baking dish and cover tightly with foil.
- Bake 50 minutes until rice is tender.
- Remove foil, drizzle remaining olive oil over top, and sprinkle reserved cheese.
- Bake uncovered 10 to 15 minutes until golden brown and crisp.
- Broil briefly if desired and serve.
Notes
- Use freshly grated Parmesan for best flavor.
- Broil briefly for a darker golden crust.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 5
- Sodium: 320
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 8
- Cholesterol: 10