Description
Zucchini and rice never looked so chic. This cozy French-style gratin is pure comfort wrapped in golden edges and creamy bites, with tender courgette ribbons, sweet onions, and a cheesy Parmesan finish. It’s family-friendly, date-night ready, and summer garden-approved. No fussy steps—just a warm baking dish full of homey, herb-kissed goodness.
Ingredients
-
2–2.5 lbs zucchini, grated & squeezed dry
-
½ cup uncooked white rice (short-grain preferred)
-
1 cup minced onion
-
5 tbsp olive oil (divided)
-
2 garlic cloves, minced
-
2 tbsp flour (or GF blend)
-
½ cup whole milk (plus more if needed)
-
⅔ cup grated Parmesan (divided)
-
Kosher salt & black pepper to taste
Instructions
-
Salt & Squeeze Zucchini: Toss with 1 tsp salt, let sit 15 mins. Squeeze dry with towel.
-
Preheat oven to 375°F. Grease a 9×13 dish with 1 tbsp olive oil.
-
Sauté Onions: In 2 tbsp olive oil, cook onions until soft (5 mins), add garlic for 1 min.
-
Toast Rice: Stir in rice, toast 2 mins. Sprinkle in flour, stir well.
-
Add Milk: Slowly stir in milk until thickened (~2 mins). Off heat, stir in half the Parmesan.
-
Combine: Fold in zucchini, season with pepper. Spread into dish.
-
Top & Bake: Drizzle with 2 tbsp olive oil, sprinkle remaining Parmesan. Bake 45–50 mins until golden. Rest 10 mins before serving.
Notes
-
Dry zucchini is non-negotiable!
-
Use freshly grated Parmesan for best melt.
-
Bake uncovered for a golden top—move to top rack or broil briefly if needed.
- Prep Time: 20 mins
- Cook Time: 45–50 mins
Nutrition
- Calories: 260 kcal per serving
- Fat: 14g
- Carbohydrates: 22g
- Protein: 9g