Zucchini and Rice Gratin is the perfect comfort dish that combines creamy textures, rich flavors, and a crispy top that will leave everyone at the table asking for seconds. This delicious Zucchini and Rice Gratin made with fresh zucchini, toasty rice, and a touch of Parmesan cheese is ideal for cozy weeknight dinners, potlucks, or family gatherings. It’s a delightful way to enjoy summer’s abundant zucchini harvest, and with a few tweaks, this Zucchini and Rice Gratin is easy to make ahead and store for later.
Why You’ll Love This Recipe
- Simple ingredients: This dish is made with pantry staples like rice, onions, and Parmesan, making it both affordable and convenient.
- Versatile: Serve as a side dish or the main course.
- Meal prep friendly: It can easily be made ahead of time and stored for a quick reheat later.
- Vegetarian option: This gratin is vegetarian, but feel free to adjust the recipe with your preferred protein if needed.
Ingredients
- Zucchini: 2 to 2 1/2 lbs (about 3-4 medium-sized zucchini)
- White rice: 1/2 cup uncooked (preferably short or medium grain for a creamier texture)
- Onions: 1 cup, minced (yellow or white onions work best)
- Olive oil: 5 tbsp, divided (for sautéing and baking)
- Garlic: 2 cloves, minced (fresh garlic adds a fragrant flavor)
- All-purpose flour: 2 tbsp (to create a light roux for creaminess)
- Milk: 1/2 cup (whole milk or plant-based for a dairy-free option)
- Parmesan cheese: 2/3 cup, divided (for a cheesy, crispy top)
- Kosher salt and pepper: to taste (adjust according to your preference)
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Lightly grease a 2-quart baking dish with either butter or a little olive oil. Set aside.
Step 2: Prepare the Zucchini
Thoroughly wash your zucchini and trim off the ends. Using a box grater or food processor, grate the zucchini into a large mixing bowl. Set it aside to allow some of the water to drain from the zucchini while you prepare the rest of the ingredients.
Step 3: Sauté the Onions and Garlic
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced onions and sauté for 8-10 minutes until they become translucent. Turn up the heat slightly, allowing the onions to caramelize and turn golden brown. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Step 4: Toast the Rice
After the onions and garlic are cooked, stir in the uncooked rice. Toast the rice for about 2 minutes, stirring frequently, until it becomes lightly golden and fragrant. Be sure to season generously with kosher salt and freshly ground pepper at this stage.
Step 5: Prepare the Roux
In a small pan, heat 2 tablespoons of olive oil and stir in the all-purpose flour. Cook the flour for 2-3 minutes, stirring constantly, until it becomes golden. Slowly add the milk while whisking to prevent lumps. This roux will add a creamy consistency to the gratin without using heavy cream.
Step 6: Combine Everything
Add the sautéed rice, onions, garlic, and prepared roux to the bowl with the grated zucchini. Stir in 2/3 of the Parmesan cheese (about 1/2 cup). Mix well, ensuring that all the ingredients are evenly distributed. Taste the mixture and adjust seasoning with salt and pepper, if necessary.
Step 7: Bake the Gratin
Transfer the zucchini and rice mixture into the prepared baking dish. Cover the dish tightly with foil to prevent the gratin from drying out during baking. Place it in the oven and bake for about 50 minutes, or until the rice is tender but not mushy.
Step 8: Add the Final Touch
Remove the foil from the dish. Drizzle the remaining olive oil over the top and sprinkle the remaining Parmesan cheese (about 1/4 cup) evenly across the surface. Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the top is golden and crispy. If you prefer a darker, more caramelized top, broil for 1-2 minutes, but watch carefully to avoid burning.
Serving and Storage Tips
- Serving: Serve the zucchini and rice gratin straight from the oven while it’s hot and bubbling. It pairs beautifully with grilled chicken, roasted vegetables, or a crisp green salad for a well-rounded meal.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 325°F for about 15-20 minutes until heated through.
- Freezing: This gratin freezes well! Make sure to cool the dish completely, wrap it tightly with plastic wrap followed by foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven.
Helpful Notes
- Zucchini prep tip: Zucchini has a high water content, so it’s essential to drain as much liquid as possible before baking. After grating, let the zucchini sit in a colander for a few minutes, then press it with paper towels to remove excess moisture.
- Cheese options: If you don’t have Parmesan on hand, feel free to use Gruyère, sharp cheddar, or even mozzarella. Each adds its own unique flavor and texture to the dish.
- Gluten-free option: Swap the all-purpose flour with a gluten-free flour blend, and make sure to use gluten-free breadcrumbs if you’d like to add an extra crunchy topping.
Tips from Well-Known Chefs
- Julia Child’s Gratin Tip: “Always bake your gratins slowly and covered first to lock in the moisture, then uncover at the end to achieve that perfect crispy, golden top.”
- Ina Garten’s Advice: “If your gratin is looking too dry, drizzle in a little extra olive oil or a splash of cream before baking it uncovered.”
- Jacques Pépin’s Suggestion: “For a more indulgent version, add a layer of béchamel sauce before sprinkling the final layer of cheese.”
Frequently Asked Questions (FAQs)
1. Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the baking time by about 10-15 minutes as brown rice takes longer to cook. You may also need to add extra liquid to ensure it doesn’t dry out.
2. Can I substitute another vegetable for zucchini?
Absolutely! Summer squash, eggplant, or even shredded carrots can be great alternatives, though the texture and flavor may differ slightly.
3. Can I add protein to this dish?
Yes! Try adding cooked chicken, ground turkey, or crispy bacon bits to the mixture for a heartier gratin.
4. How can I make this dish vegan?
To make it vegan, use plant-based milk and a vegan Parmesan substitute. You can also use nutritional yeast for that cheesy flavor.
5. Can I make this recipe dairy-free?
Yes, simply swap the milk for almond or oat milk and use dairy-free cheese alternatives.
6. What can I serve with this gratin?
This gratin pairs well with grilled meats, roasted vegetables, or a simple side salad with a light vinaigrette.
7. How do I prevent my gratin from being watery?
Be sure to remove as much water from the zucchini as possible before baking. You can also bake the gratin a little longer uncovered to reduce moisture.
8. Can I add breadcrumbs to the topping?
Yes, if you like an extra crispy top, mix breadcrumbs with olive oil and sprinkle them over the Parmesan before baking uncovered.
9. Can I prepare this dish in advance?
Yes, assemble the gratin up to a day ahead, refrigerate it, and bake it just before serving.
10. What kind of baking dish should I use?
A 2-quart glass or ceramic baking dish works best for this recipe, but any similar-sized dish will do.
Conclusion
Zucchini and rice gratin is a perfect example of how simple ingredients can come together to create something truly satisfying. Whether you’re serving it as a main dish or a side, it’s sure to become a favorite. Follow the tips from expert chefs and make this recipe your own by adding extra ingredients or swapping out components to suit your taste. This gratin is comforting, nutritious, and the perfect way to showcase the flavors of fresh zucchini.