Zucchini Rice Gratin

What do you make if you have lots of garden zucchini? Yummy choices are zucchini bread, baked breaded zucchini sticks, and stir-fry. If you have several pounds of garden zucchini, give this dish a try. It makes a great side for grilled chicken.

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon flour
• 2 cups milk (I used a mix of 1/2 oat milk and 1/2 almond milk, since I was finishing up one and starting the other)
• 1 teaspoon dried tarragon
• 1 diced onion
• 1/2 tablespoon extra-virgin olive oil
• 4 to 5 cups shredded zucchini, with as much liquid squeezed out as possible
• 4 to 5 cups cooked long-grain brown rice
• 8 ounces of shredded cheese (I used rice-based cheddar flavor)

Directions

1. Stir oil and flour in a small sauce pan on a low temperature for about two minutes.
2. Add milk and tarragon and continue stirring occasionally for 20 to 25 minutes.
3. While the milk is simmering, sauté onion with olive oil in a large pan for about 5 minutes.
4. Add the zucchini to the onion. Sauté for about 20 minutes.
5. Pour the milk over the zucchini-onion mix, and stir well.
6. Stir in the rice and about half of the cheese, and scoop the mix into a greased baking dish, such as a gratin dish. I used a 2 1/2 quart round dish.
7. Sprinkle the remaining cheese on top.
8. Bake at 350 degrees for 35 minutes, or until the cheese is melted and bubbly.

Fake cheese sometimes doesn't melt as well as regular cheese. I didn't bother to wait for the cheese in the middle to fully melt because I was hungry and eager to try it.

She said

Although this dish results in a lot of dirty dishes and tools (grater, cutting board, knife, sauce pan, pan, bakeware container, mixing spoon or two), it is so worth it. The creamy rice mixed with the zucchini is delicious. I think including some chopped water chestnuts would add a nice crunch. And next time I make this, I think I'll try topping it with some bread crumbs, and bake the whole thing a bit longer, until the cheese and breadcrumbs start to brown.

I made this when Mike was out of town on a business trip. He didn't get to try it until a few days later.

He said

This is a tasty comfort food. I might like it better with a little kick, say some cayenne pepper. Or for a twist, I bet a tablespoon of capers would add that briny sharpness to give this dish a whole new focal point.