Try this Zucchini rice & cheese gratin recipe, or contribute your own.
Suggest a better descriptionSource: Smitten Kitchen
Heat oven to 325 degrees F. Oil or butter a 2-quart baking dish, or 2 smaller 1-quart dishes (as I did, with the intention of freezing one).
Prepare zucchini: Wash zucchini and trim ends. Halve lengthwise, and if seeds are particularly large, core them out. Coarsely grate and place in a large bowl.
Prepare remaining ingredients: In a large frying pan, cook the onions slowly in 3 tablespoons oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Stir in garlic and cook another minute. Add uncooked rice and sauté for another two minutes. Season generously with salt and pepper.
Assemble gratin: Transfer to bowl with zucchini and stir together with 1/2 cup liquid of your choice and all but 2 tablespoons cheese. Taste and adjust seasoning if needed. Transfer to prepared baking dish.
Bake gratin: Cover tightly with foil and bake for 50 to 60 minutes, until rice within is cooked but not mush. Increase oven temperature to 450 degrees. Remove foil, drizzle top with remaining olive oil (or dot with butter), sprinkle on remaining cheese and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. For extra color, you can run it under the broiler for one minute at the end.
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Serving Size: 1 (1140g) | ||
Recipe Makes: Servings | ||
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Calories: 9 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 24.1mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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