Zucchini rice gratin is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's made with simple, everyday ingredients like zucchini, rice, cheese, and eggs. The zucchini provides a mild, slightly sweet flavor, while the rice adds a hearty texture. The cheese and eggs bind the ingredients together and create a gooey, golden-brown crust. This recipe is for a basic zucchini rice gratin, but there are many variations that you can try. For example, you can add crumbled bacon, diced ham, or cooked ground beef. You can also use different types of cheese, such as cheddar, mozzarella, or Parmesan. And if you're looking for a vegetarian option, you can omit the meat and add extra vegetables, such as diced red bell pepper or chopped spinach. No matter how you make it, zucchini rice gratin is sure to be a hit with your family and friends.
In this article, you'll find three different recipes for zucchini rice gratin:
* **Classic Zucchini Rice Gratin:** This is the basic recipe that we discussed earlier. It's made with zucchini, rice, cheese, and eggs.
* **Zucchini Rice Gratin with Bacon:** This recipe adds crumbled bacon to the classic gratin. The bacon adds a smoky, salty flavor that takes this dish to the next level.
* **Zucchini Rice Gratin with Vegetables:** This recipe adds diced red bell pepper and chopped spinach to the classic gratin. The vegetables add a pop of color and nutrition.
All three of these recipes are easy to make and can be tailored to your own taste. So what are you waiting for? Give zucchini rice gratin a try today!
ZUCCHINI, TOMATO, AND RICE GRATIN
Adapted by Smitten Kitchen from a recipe originally in 3/2008 Gourmet. A great way to use up excess zuke and tomatoes. I use brown rice and add feta cheese and a bit of Greek oregano to mine. Save dirty pans by cooking the rice in the skillet you will use later for the onions, and cover your baking sheets with parchment; foil reacts with the acid in tomatoes. You'll get fewer servings if having it as a vegetarian main course.
Provided by zeldaz51
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F Cook the rice according to your favorite method.
- While rice cooks, coat two large baking sheets each with a tablespoon of a of olive oil. Spread zucchini and tomato slices on the baking sheets in as close to a single layer as you can. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through, but don't bother to flip the tomatoes.
- Heat a large, heavy skillet over medium heat. Once heated, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
- Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish. Spread half of the rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it, arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake in the top third of the oven until set and golden brown, about 20 minutes.
Nutrition Facts : Calories 348.8, Fat 23.6, SaturatedFat 5.5, Cholesterol 104, Sodium 245.7, Carbohydrate 23.9, Fiber 3.1, Sugar 7.2, Protein 12.1
ZUCCHINI RICE GRATIN
Provided by Andrea Albin
Categories Rice Tomato Side Bake Roast Casserole/Gratin Parmesan Zucchini Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F with racks in upper and lower thirds.
- Cook rice according to package instructions.
- While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.
- Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.
- Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.
- Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese.
- Bake in upper third of oven until set and golden brown, about 20 minutes.
ZUCCHINI TOMATO RICE GRATIN
End of the garden bounty dressed up fancy and delicious! I found this recipe from Deb Perelman. (Originally from Gourmet magazine March 2008.) This is involved, but SO worth the effort! I will be quadrupling this recipe in the future! It is that good!
Provided by Deb Crane
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 475 degrees. Brush 2 large baking trays with olive oil to cover bottoms of pans.
- 2. Thinly slice the zucchini,tomatoes and onion. If you have a mandolin slicer, it is easy. If not, try to keep them thin and uniform.
- 3. Place sliced zucchini and tomatoes on top of the oil covered sheets. Sprinkle generously with salt and pepper. Roast in preheated oven for about 15 minutes, until they start to wilt. Flip over the zucchini slices. You can leave the tomatoes alone. Cook for an additional 10 minutes or so, until they just start to brown around the edges. Take out of oven.... leave oven on, and drain zucchini on paper toweling if needed. Again, the tomatoes dont have to be drained. (too messy) :)
- 4. While the vegetables are roasting, heat up about 1 tablespoon of olive oil in a medium pot. Saute onion slices until transparent. Add the garlic and saute for an additional 3 minutes.
- 5. In the same pot, add the cooked chilled rice,eggs,thyme,1 teaspoon of olive oil and 1/4 cup of the asiago cheese. Salt and pepper to taste. Dont be shy with the pepper!
- 6. In a small casserole dish or cast iron skillet, layer half of the rice mixture on bottom of dish. Then 1/2 of the roasted zucchini. The rest of the rice, the rest of the zucchini and then the tomatoes. Sprinkle with remaining 1/4 cup of cheese.
- 7. Bake on top rack for about 20 minutes or until the cheese has melted.
ZUCCHINI RICE GRATIN
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Combine panko and 1/4 cup of the Parmigiano-Reggiano in a small bowl, and set aside.
- Heat oil in a large skillet over medium. Add onions, and cook, stirring often, until golden brown, 5 to 7 minutes. Add garlic, and cook, stirring constantly, until fragrant, 45 to 60 seconds. Add flour, and stir to combine. (Mixture will be dry.) Gently stir in zucchini. Add milk, rice, thyme, cayenne, and remaining 1/2 cup Parmigiano-Reggiano, and stir to combine. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with salt and black pepper. (Or, you can start with a large ovenproof skillet and then bake the gratin in it instead of in a baking dish.)
- Bake in preheated oven until set and liquid is absorbed, about 40 minutes. Remove gratin from oven. Increase oven temperature to broil with oven rack 6 inches from heat. Sprinkle top of gratin with panko-cheese mixture, and broil until golden brown, about 5 minutes. Serve immediately.
Tips:
- Choose the right zucchini. For the best results, use young, tender zucchini that are about 6 inches long and 1 1/2 inches in diameter. Larger zucchini can be used, but they may need to be peeled and seeded before using.
- Slice the zucchini evenly. This will help ensure that they cook evenly. You can use a mandoline slicer to get perfectly even slices, or you can simply use a sharp knife.
- Don't overcrowd the pan. When cooking the zucchini, make sure to leave some space between each slice so that they can cook evenly. Otherwise, they will steam instead of sautéing.
- Season the zucchini. Before cooking, season the zucchini with salt, pepper, and any other desired spices. This will help enhance the flavor of the zucchini.
- Use a good quality rice. For the best results, use a long-grain white rice. This type of rice will hold its shape well and won't become mushy when cooked.
- Cook the rice according to the package directions. Be sure to rinse the rice well before cooking to remove any starch. This will help prevent the rice from sticking together.
- Let the rice cool slightly before assembling the gratin. This will help prevent the rice from becoming too mushy when it is baked.
- Use a good quality cheese. For the best results, use a cheese that melts well, such as cheddar, mozzarella, or Gruyère. You can also use a combination of cheeses.
- Bake the gratin until it is golden brown and bubbly. This will usually take about 20 minutes. Keep an eye on the gratin so that it doesn't overcook.
- Let the gratin cool slightly before serving. This will help prevent it from falling apart.
Conclusion:
Zucchini rice gratin is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to use up leftover rice. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.
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