Ingredients
Units
Scale
- 3 pounds zucchini, shredded with skin left on
- 3 tsp. salt
- 4 Tbsp. olive oil
- 1–1/2 cups onions, diced
- 4 large garlic cloves, minced
- 2 cups already cooked arborio or jasmine white rice (measure after rice is cooked)
- 3 Tbsp. flour
- 2 cups whole milk (or 1 cup whole milk and 1 cup heavy cream)
- 1 cup freshly grated Parmesan Cheese
- 2 cups grated 5-6 Italian Blend Cheese
- 1 Tbsp. + 1 tsp. Italian Seasonings/Herbs
- 1–1/2 tsp. salt
- 1 tsp. black pepper
- 3 Tbsp. freshly-grated Parmesan cheese
- butter, softened to prepare the baking dish
Instructions
- Instructions
- Preheat oven to 425 (F).
- Wash the zucchini, removing any dirt from the skin.
- Cut off both ends of the zucchini, but leave skins on.
- Shred 3 pounds of zucchini, including the green skin.
- Stop shredding when you get to the middle where the seeds are; do not include the seeds in this recipe; discard/composte the seeds.
- Place the shredded zucchini a a medium mixing bowl.
- Mix in 3 teaspoons of salt into the shredded zucchini; mix well.
- Place salted zucchini shreds into a colander and place 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 zucchini water in the bowl and press down on the zucchini in the colander to get out more water.
- Run clean, cold water over the shredded zucchini in the colander to get rid of any remaining salted water.
- Press down on the zucchini again 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 . . . it will flow out of the paper towels.
- Place the zucchini to the side.
- Boil a medium pot of water.
- Add the rice and cook for only 5 minutes and no more.
- Drain the cooked rice and set aside.
- In a large skillet, heat the olive oil and sauté the onions until very 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 about 5 minutes.
- Add the flour and blend well into the zucchini, onions and garlic.
- Warm the milk and/or cream.
- Pour the milk and/or cream into the zucchini, onions and garlic and mix well.
- On moderate to hot heat, bring the creamy mixture to a simmering heat.
- Add the rice.
- Add the cheeses.
- Add the Italian seasonings/herbs
- Taste, taste, taste!
- Add 1-½ teaspoon of salt and 1 tsp. black pepper.
- 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.
- 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.