Dealing with Zucchini Overload?

Posted by Roz Corieri Paige on Aug 26, 2021 9:24:24 AM

This Parmesan Zucchini And Rice Gratin recipe can help

“All you need is one zucchini plant,” they said. “One will be plenty.” And, boy, were they right!

Too bad I planted three.

This delicious zucchini gratin will please the family

This delicious zucchini recipe will use up a full three pounds of prolific zucchini, and feed your family at the same time.

Even as a side dish, this zucchini and rice gratin bakes up beautifully

Parmesan Zucchini And Rice Gratin

Ingredients

  • 3 pounds zucchini, shredded with skin left on
  • 3 tsp. salt
  • 2 cups arborio or jasmine white rice
  • 1-½ cups onions, diced
  • 4 Tbsp. olive oil
  • 4 large garlic cloves, minced
  • 3 Tbsp. flour
  • 2 cups whole milk (or 1 cup whole milk and 1 cup heavy cream)
  • 1 cup freshly-grated Parmesan cheese
  • 1 cup grated 5 - 6 Italian blend cheese (from the package)
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 3 Tbsp. freshly-grated Parmesan cheese
  • butter, softened to prepare the baking dish

 

Instructions

  • Preheat oven to 425° F.
  • Wash the zucchini, Cut off both ends of the zucchini, but leave skins on.
  • Shred 3 pounds of zucchini, including the green skin.  Stop shredding when you reach the seeds and stop, don't include the seeds.
  • Place the shredded zucchini in a medium-size mixing bowl and mix 3 teaspoons of salt into the shredded zucchini; mix well.
  • Place salted zucchini shreds into a colander and place it inside a large mixing bowl.
  • Allow to sit for 5 minutes while the salt draws the water out of the shredded zucchini.
  • Throw out the drained water and press down on the zucchini in the colander to remove more water.
  • Run clean, cold water over the shredded zucchini in the colander to get rid of any remaining salted water. Repeat pressing down on the zucchini to get out more water.
  • Then take about 4 sheets of paper towels and place the zucchini on them and roll into a ball.
  • Squeeze, squeeze, squeeze more water out; set aside.
  • Boil a medium pot of water, add the rice and cook for only 5 minutes.
  • Drain the cooked rice and set aside.
  • In a large skillet, heat the olive oil and sauté the onions until golden brown.
  • Add the garlic to onions and sauté for another minute or two.
  • Add the shredded zucchini and blend well into the onions and garlic, cook for 5 minutes.
  • Add the flour into the mixture and blend well.
  • Warm the milk/cream and pour the milk/cream into the zucchini mixture and mix well.
  • On moderate to hot heat, bring the creamy mixture to a simmering heat.  Add the rice and then the cheese.
  • Add about a teaspoon of salt and a teaspoon of black pepper to taste
  • With soft butter, prepare a gratin baking dish. Pour the cream cheese-zucchini mixture into the baking dish.
  • Sprinkle 3 Tbsp. freshly-grated Parmesan cheese on top.
  • Bake for 15 minutes on the lowest rack in the oven and then check on it.
  • At this point, place a sheet of aluminum foil on top after the top is golden brown (you don't want it to burn, but just get to the golden-brown point).
  • Continue to bake for 10 - 15 more minutes.  
  • Serve immediately.

About the author

Roz Corieri Paige is the author of La Bella Vita Cucina, a food and lifestyle blog where she inspires others to live life more deliciously and beautifully, whether in the kitchen or the garden. Find out more about Roz at italianbellavita.com.

 

Tags: Country Kitchen

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