Zucchini and rice gratin

Step 1/ 3

• 400 g green zucchini
• ½ onion
• 1 cloves garlic

• oven
• knife
• cutting board

Preheat the oven to 200°C/390°F. Slice zucchini into thin discs. Finely dice the onion and mince the garlic.

Step 2/ 3

• 1 tbsp olive oil
• ½ dried thyme
• 100 ml vegetable broth
• 50 g parboiled rice

• frying pan
• spatula

Heat half of the olive oil in a frying pan over medium heat and cook the onions for approx. 5 min., or until soft. Add the garlic and thyme and cook for 1 - 2 min. Add vegetable broth and bring to a simmer. Then add the rice and cook for approx. 7 min., or until almost cooked through.

Step 3/ 3

• 1 tbsp olive oil
• 50 g grated Parmesan cheese
• vegetable oil (for greasing)
• pepper

• baking dish (10 in.)

Grease a baking dish with some vegetable oil and make a layer of zucchini slices, letting them overlap slightly. Add a thin layer of the rice mixture on top and sprinkle with a thin layer of Parmesan. Repeat this process until all ingredients are used up. Season with pepper and finish with a layer of Parmesan. Drizzle with remaining olive oil and bake at 200°C/390°F for approx. 30 - 35 min., or until golden brown. Enjoy!

Enjoy your meal!