Mohamed Shili This delicious and creamy Zucchini Rice Gratin, inspired by Julia Child, is a simple and nutritious dish that combines tender zucchini, fluffy rice, and melted cheese. It’s a versatile recipe that allows for flexibility with common ingredients, making it perfect for a quick weeknight dinner or a comforting side dish. A key feature of this gratin is its crispy golden topping, adding an irresistible texture to each bite.
Ingredients Needed
For the Rice:
- 2 tablespoons butter, softened (plus 1 tablespoon if making the topping)
- 2 cups low-sodium chicken broth
- 1 cup long-grain white rice
- ½ teaspoon salt
- 1 pinch cayenne pepper
- 2 cups shredded zucchini
- ¾ cup shredded Gruyère cheese
- 2 teaspoons chopped fresh marjoram or oregano
For the Optional Crumb Topping:
- ¼ cup panko bread crumbs
- 1 tablespoon butter
How To Make Zucchini Rice
- Prepare the crumb topping (if using): Melt 1 tablespoon butter in a saucepan over medium heat. Add panko and stir until golden brown, about 2 minutes. Remove from heat and set aside.
- Cook the rice: In the same saucepan, bring chicken broth to a boil. Stir in rice, salt, and cayenne. Cover, reduce heat, and let simmer for 20 minutes, or until the liquid is absorbed and rice is tender.
- Add the zucchini and cheese: Gently fold in the shredded zucchini, Gruyère cheese, fresh herbs, and the remaining 2 tablespoons of butter. Stir to combine.
- Let it rest: Cover the pan and let it sit for 5 minutes to allow the flavors to meld and the cheese to melt.
- Serve and enjoy: Fluff the rice with a fork, sprinkle with the toasted panko crumbs (if using), and serve warm.
Recipe Tips
- Grate and Drain Zucchini: Grate the zucchini and sprinkle with salt. Let it sit for a few minutes to draw out excess moisture, then squeeze dry. This prevents the gratin from becoming watery.
- Parboil the Rice: Boil the rice for 5 minutes before baking. This ensures it cooks evenly and absorbs flavors without becoming mushy.
- Sauté Onions Until Golden: Cooking the onions until they’re lightly browned adds a sweet, rich flavor to the dish.
- Use Freshly Grated Cheese: Grating your own cheese melts better and enhances the gratin’s creamy texture.
- Bake Uncovered for a Crispy Top: After the initial covered baking, uncover the dish to allow the top to become golden and crispy.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover Zucchini Rice Gratinto an airtight container and refrigerate. Consume within 3 days.
- Freeze: Place leftover Zucchini Rice Gratin in a freezer-safe container. Freeze for up to 2 months. To enjoy later, thaw it overnight in the refrigerator before reheating.
- Reheat: Preheat your oven to 350°F (175°C). Cover leftover Zucchini Rice Gratin with foil and bake for 20-25 minutes, or until heated through. For a crispy top, remove the foil during the last 5 minutes.
Nutrition Fact
Serving Size: 1 serving (approximately 216.5 g)
- Calories: 211.8
- Total Fat: 12.5 g
- Saturated Fat: 3.5 g
- Cholesterol: 10.6 mg
- Sodium: 435.6 mg
- Total Carbohydrate: 18.5 g
- Dietary Fiber: 2.3 g
- Sugars: 5.2 g
- Protein: 7.9 g
More Julia Chid Recipes:
Julia Child Zucchini Rice
Description
This delicious and creamy Zucchini Rice Gratin, inspired by Julia Child, is a simple and nutritious dish that combines tender zucchini, fluffy rice, and melted cheese. It’s a versatile recipe that allows for flexibility with common ingredients, making it perfect for a quick weeknight dinner or a comforting side dish. A key feature of this gratin is its crispy golden topping, adding an irresistible texture to each bite.
Ingredients
For the Rice:
For the Optional Crumb Topping:
Instructions
- Prepare the crumb topping (if using): Melt 1 tablespoon butter in a saucepan over medium heat. Add panko and stir until golden brown, about 2 minutes. Remove from heat and set aside.
- Cook the rice: In the same saucepan, bring chicken broth to a boil. Stir in rice, salt, and cayenne. Cover, reduce heat, and let simmer for 20 minutes, or until the liquid is absorbed and rice is tender.
- Add the zucchini and cheese: Gently fold in the shredded zucchini, Gruyère cheese, fresh herbs, and the remaining 2 tablespoons of butter. Stir to combine.
- Let it rest: Cover the pan and let it sit for 5 minutes to allow the flavors to meld and the cheese to melt.
- Serve and enjoy: Fluff the rice with a fork, sprinkle with the toasted panko crumbs (if using), and serve warm.
Notes
- Grate and Drain Zucchini: Grate the zucchini and sprinkle with salt. Let it sit for a few minutes to draw out excess moisture, then squeeze dry. This prevents the gratin from becoming watery.
- Parboil the Rice: Boil the rice for 5 minutes before baking. This ensures it cooks evenly and absorbs flavors without becoming mushy.
- Sauté Onions Until Golden: Cooking the onions until they’re lightly browned adds a sweet, rich flavor to the dish.
- Use Freshly Grated Cheese: Grating your own cheese melts better and enhances the gratin’s creamy texture.
- Bake Uncovered for a Crispy Top: After the initial covered baking, uncover the dish to allow the top to become golden and crispy.
Julia Child Zucchini Rice
