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Creamy Parmesan Zucchini and Rice Gratin

Author: Roz

Ingredients

 

  • 3 pounds zucchini shredded with skin left on
  • 3 tsp. salt
  • 4 Tbsp. olive oil
  • 1-½ 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
  • 1-½ 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.