Zucchini Au Gratin with Rice
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If you’re looking for a way to use up all that zucchini you couldn’t find a tastier or more satisfying dish than this Zucchini Au Gratin with Rice! This French dish known as Tian de Courgettes au Riz is perfect served as a light dinner or hearty side dish.
Zucchini Au Gratin with Rice (Tian de Courgettes au Riz)
Anyone who grows zucchini is always looking for recipes with zucchini, especially recipes that use a lot of zucchini. Zucchini plants are prolific and before you know it you have more squash than you know what to do with!
One of my favorite ways to use the huge harvests of zucchini from my garden is to make a zucchini tian. Julia Child created a dish known as Tian de Courgettes au Riz where she includes the addition of rice for a more substantial and wonderfully textured variation. I’m sharing my version of this dish which was inspired by hers.
The French term tian refers to both a traditional earthenware cooking pot as well as the method of finely chopping or shredding vegetables, sauteing them in oil, and then baking them in the oven as an au gratin.
This zucchini au gratin packs in a whopping FOUR POUNDS of zucchini! It’s filling enough to enjoy as a light dinner with a leafy green salad or enjoyed as a hearty lunch. It’s a very satisfying meatless meal you can enjoy during the summer months or any time of year (shred and freeze that bumper zucchini)
Featuring a delicious combination of flavors, a wonderfully creamy texture, and loads of nutrition, this zucchini casserole if one you’ll be making again and again!
Zucchini Au Gratin Recipe
Shred the zucchini and place it in a big nonreactive bowl. Sprinkle and toss with the 3 teaspoons of salt. Let sit for 30 minutes. Working in batches and using a clean kitchen towel or cheesecloth, wring out as much water from the zucchini in possible, reserving 2 cups of the zucchini water. Set aside.
For the Rice: Place the rice in a pot of water and bring to a boil. Boil for 5 minutes, drain thoroughly and set aside. The rice should be al dente.
Note: Either arborio or carnaroli rice (used for making risotto) are the best options as they produce the creamiest results.
In a large saucepan or stock pot heat the fat or oil over medium high heat then add and saute the onions and garlic until soft and translucent and beginning to caramelize.
Note: I highly recommend using duck fat or goose fat (duck has a slightly stronger flavor which I like) for an authentic French experience and the BEST flavor. If you’ve never cooked with duck or goose fat you’re in for a real treat. If you’re unable to buy or order it, substitute half butter and half olive oil.
Stir in the flour and continue to cook for another minute or two.
Pour in the white wine and stir continually to prevent clumping followed by the reserved zucchini water and half and half.
Stir continuously until the sauce begins to simmer and thicken.
Stir in the zucchini, rice, salt and pepper.
Stir in the Parmesan cheese.
Grease a 9×13 casserole dish. Scoop the zucchini/rice mixture into the dish.
Sprinkle the top with the remaining Parmesan cheese and then drizzle with olive oil.
In an oven preheated to 425 degrees F, place the casserole on the middle rack and bake for 20-30 minutes or until bubbly and nicely golden browned on top. Let it sit for about 10 minutes before serving or until any excess liquid is absorbed.
Serve immediately. For a light dinner serve with a leafy green salad or serve as a side dish with meat, poultry or fish for a heartier meal.
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Zucchini Au Gratin with Rice (Tian de Courgettes au Riz)
Ingredients
- 4 pounds zucchini , shredded
- 3 teaspoons salt
- 3/4 cup arborio or carnaroli rice (produces the creamiest results)
- 4-5 tablespoons goose or duck fat (highly recommended for the BEST flavor; can substitute half butter / half olive oil if preferred)
- 1 1/2 cups finely chopped yellow onion
- 3 cloves garlic , minced
- 3 tablespoons all-purpose flour
- 1/2 cup white wine
- 2 cups reserved zucchini water
- 2 cups half and half or whole milk
- 1 cup grated Parmesan cheese
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- olive oil for drizzling
Instructions
- Prepare the Zucchini: Shred the zucchini and place it in a big nonreactive bowl. Sprinkle and toss with the 3 teaspoons of salt. Let sit for 30 minutes. Working in batches and using a clean kitchen towel or cheesecloth, wring out as much water from the zucchini in possible, reserving the zucchini water. Set aside. Prepare the Rice: Place the rice in a pot of water and bring to a boil. Boil for 5 minutes, drain thoroughly and set aside. The rice should be al dente. Set aside.
- Preheat the oven to 425 F. Grease a 9x13 or 3 quart baking dish.
- In a large saucepan or stock pot heat the fat or oil over medium high heat then add and saute the onions and garlic until soft and translucent and beginning to caramelize. Stir in the flour and continue to cook for another minute or two. Pour in the white wine and stir continually to prevent clumping followed by the reserved zucchini water and half and half. Stir continuously until the sauce begins to simmer and thicken. Stir in the zucchini, rice, salt and pepper. Stir in the Parmesan cheese.
- Scoop the zucchini/rice mixture into the baking dish. Sprinkle the top with the remaining Parmesan cheese and then drizzle with olive oil.Place the casserole on the middle rack and bake for 20-30 minutes or until bubbly and nicely browned on top.Let it sit for about 10 minutes before serving or until any excess liquid is absorbed.Serve immediately. For a light dinner serve with a leafy green salad or serve as a side dish with meat, poultry or fish for a heartier meal.
Notes
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
