Zucchini and rice gratin
"You’ll be amazed at how far this recipe stretches just a little bit of rice, and packs in a big punch of zucchini flavor. It’s like risotto without all the stirring, so what’s not to love? If you don’t have parboiled rice, parboil regular rice for approx. 8 - 10 min. before adding it to the recipe."
Difficulty
Easy 👌Ingredients
Utensils
oven, knife, cutting board, frying pan, spatula, baking dish (10 in.)
How-To Videos
Homemade vegetable stock
How to cut an onion
How to prepare zucchini
Nutrition per serving
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!
