I still have a kitchen full of zucchini. If anyone wants any let me know! I came across this recipe for zucchini and rice gratin that uses up a good amount in one easy dish.
Zucchini and Rice Gratin from Big Girls Small Kitchen
2 tablespoons olive oil
1 medium onion, chopped
2 to 3 large garlic cloves, to taste, minced
3 small-medium zucchini or other summer squash, cut into 1/2-inch dice (about 2 pounds)
1 teaspoon salt
1 teaspoon dried thyme
3/4 cup cooked Arborio rice (cook according to package directions)
2 eggs, beaten
3 ounces white cheddar cheese, grated (about 3/4 cup)
1/4 cup fresh breadcrumbs
Stir the eggs, 1/2 teaspoon of salt, the cheese, and the arugula into the zucchini mixture and combine well. Pour into the baking dish, and sprinkle the breadcrumbs over the top.
Cheesy and ready to go in the oven!
Serve with a mixed green salad.
Next up: zucchini latkes and another batch of zucchini bread. I think the rest is going to go in the freezer!
Hope you are having a good Labor Day weekend!