Zucchini & Wild Rice Gratin
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This Zucchini Gratin is so rich & creamy, you'll think it's full of butter and cream. Instead it utilizes vegetable water from the zucchini, with some help from parmesan.
Ingredients
  • 2-2.5 pound zucchini
  • 2 tsp salt
  • ½ cup wild rice
  • 1 cup minced white onion
  • 5-6 tbsp olive oil
  • 2 large cloves garlic (minced)
  • 2 tbsp all-purpose flour
  • 2½ cups warm liquid (zucchini juices, plus milk).
  • ⅔ cup grated parmesan (save 2 tbsp for topping)
  • Salt & pepper
Instructions
  1. Shred zucchini into colander and toss with 2 tsp of salt, allow liquid to drain into a bowl for about five minutes. Reserve the liquid for later.
  2. Before removing the zucchini, squeeze excess liquid out of it, and taste it. If the zucchini is too salty, rinse in a bowl of cold water, taste to make sure it's not too salty, and rinse again (not saving the water this time).
  3. While zucchini is draining, drop wild rice into boiling water. Continue boiling rice for 5 minutes, then drain and set aside (rice will not be fully cooked).
  4. In a large frying pan on medium heat, add 3-4 tablespoons olive oil, once heated saute onions 8-10 minutes.
  5. In a small pot, warm reserved liquid from zucchini (plus milk if you didn't get 2.5 cups of water from the zucchini).
  6. Raise to medium-high heat, letting the onions become lightly browned.
  7. Stir in grated, drained zucchini and garlic. Saute 5-6 minutes until zucchini is nearly tender. Sprinkle with flour, stirring for an additional 2 minutes before removing from heat.
  8. Gradually stir in zucchini-liquid and milk, mixing until flour is well blended and smooth.
  9. On medium-high heat, bring mixture to a simmer, stirring for about a minute, then remove from heat.
  10. Stir in rice, and all but 2 tablespoons of cheese, mixing until combined. Taste for seasoning, and adjust accordingly.
  11. Pour mixture into a 4-6 cup, heavy bottomed roasting dish (we used the Staub pan for everything).
  12. Spread remaining 2 tablespoons of cheese on top, and drizzle with 2 tablespoons of olive oil.
  13. Preheat oven to 425F, cooking gratin until rice has absorbed all the liquid, and top is browned, about 30-45 minutes.
  14. If your top is not browned enough, broil for a few minutes.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/zucchini-wild-rice-gratin/