Zucchini Gratin

Adapted from: Deb Perelman

Serves: 4

Prep time: 15 minutes
Rest time: 1 hour
Cook time: 60 minutes

Ingredients:
1,125 g (2.5 lb) zucchini

1+ tbsp kosher salt

olive oil

1 cup onion, minced (about 1 onion)

2 garlic cloves, minced

90 g (1/2 cup) white rice, uncooked

1 tbsp flour (or GF alternative)

600 ml (2.5 cups) milk

240 ml (1 cup) drained zucchini liquid (see directions)

1/2 tsp powdered vegetable stock mix (optional)

55 g (2/3 cup) parmesan cheese, grated and divided

salt & pepper to taste

This recipe almost didn't make it to the blog because I didn't think anyone would like it and would then not trust my taste in food--which is silly, I know. But I realised that as much as this recipe is simple and pungent and possibly off-putting (zucchini and rice??), I find myself drawn to it and crave it every once in awhile. The soft yet toothy rice and veg is comforting. The potent cheese is a memorable and necessary addition. There's a strange allure to this dish, and I may be one of a few to think that. If nothing else, the hour of zucchini draining seems enough to put anyone off the ease of this recipe. 

So if this recipe is just for me, then I'm happy. And if you happen to like it too, let's make it together one stormy winter night together. I love it because gentle flavours meet dominant ones (have I mentioned the parmesan?) in a soft yet crispy meal that is both light yet filling. 

Ingredients:
1,125 g (2.5 lb) zucchini

1+ tbsp kosher salt

olive oil

1 cup onion, minced (about 1 onion)

2 garlic cloves, minced

90 g (1/2 cup) white rice, uncooked

1 tbsp flour (or GF alternative)

600 ml (2.5 cups) milk

240 ml (1 cup) drained zucchini liquid (see directions)

1/2 tsp powdered vegetable stock mix (optional)

55 g (2/3 cup) parmesan cheese, grated and divided

salt & pepper to taste

Directions:

1. Grate unpeeled zucchini, place it in a colander with 1 tbsp salt, and drain it into bowl for an hour (or more). Reserve 1 cup of zucchini juices.

2. In a large pan, heat 3 tbsp olive oil on medium heat. Add the onion and cook until it is soft and golden.

3. To the onion, add the garlic and zucchini, cooking until the zucchini is tender (5-10 minutes).

4. Preheat the oven to 218 C / 425 F. Boil a pot of water with rice until slightly cooked (5 minutes). Drain and set aside.

5. Turn down the heat on the vegetables and mix in the flour.

6. To the vegetables, add the milk, zucchini liquid, and powdered vegetable stock mix (optional). Increase the heat until simmering.

7. Remove the vegetables from the heat, add the rice and all but 2 tbsp of the parmesan.

8. Spoon the mixture into a 2 litre (2 quart) baking dish and sprinkle the remaining parmesan on top with 2 tbsp olive oil drizzled over.

9. Bake the gratin until bubbling and brown (25-30 minutes). Serve immediately.