Zucchini Rice Gratin

3 Sep

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

Ingredients
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
freshly ground pepper
1 teaspoon dried thyme
3/4 cup cooked Arborio rice (cook according to package directions)
1 tablespoon butter
1/2 cup fresh arugula
2 eggs, beaten
3 ounces white cheddar cheese, grated (about 3/4 cup)
1/4 cup fresh breadcrumbs
Cooking spray, or about 2 teaspoons more olive oil
Preheat the oven to 375ºF. Oil a deep-dish pie pan, a Dutch oven, a cast iron skillet, or any other attractive (or in my case, portable) pan. The pan should hold about 2 quarts.
Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it’s translucent. Add the garlic and stir cook it for just 30 seconds or so, until it begins to smell fragrant. Stir in the squash. Cook, stirring often, until the squash is soft but hasn’t lost its shape, about 5 minutes. Season with 1/2 teaspoon salt, pepper, and thyme. Taste to make sure the veggies are salty enough.
Combine the rice with the butter. Remove the pan with the sauteed vegetables from the heat and stir in the rice.

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!

Yum!

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!

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