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
Note: Either arborio or carnaroli rice (used for making risotto) are the best options as they produce the creamiest results. Stir continuously until the sauce begins to simmer and thicken. 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 in the zucchini, rice, salt and pepper.
PIN ME
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.
For more delicious zucchini recipes be sure to try our:
Zucchini Fritters Creamy Zucchini Soup with Gorgonzola Whole Grain Zucchini Muffins Lemon Zucchini Bread Lemon Lime Zucchini Cake Chocolate Deception Cake
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