{"id":1528,"date":"2020-02-09T05:34:46","date_gmt":"2020-02-09T05:34:46","guid":{"rendered":"http:\/\/stylesinthekitchen.com\/?p=1528"},"modified":"2020-02-09T08:33:10","modified_gmt":"2020-02-09T08:33:10","slug":"zucchini-rice-and-cheese-gratin","status":"publish","type":"post","link":"https:\/\/stylesinthekitchen.com\/index.php\/2020\/02\/09\/zucchini-rice-and-cheese-gratin\/","title":{"rendered":"Zucchini, Rice and Cheese Gratin"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6870-1-768x1024.jpg\" alt=\"\" class=\"wp-image-1543\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6870-1-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6870-1-225x300.jpg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6870-1-1152x1536.jpg 1152w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6870-1-1536x2048.jpg 1536w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6870-1-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Well, it&#8217;s that time of year again, zucchini time!  If you, like me, have a huge glut of zucchinis this is a great recipe to try out.  It is based on a Julia Child recipe from Volume II of Mastering The Art of French Cooking but has been adapted by Deb from the Smitten Kitchen blog.  It makes a great side dish to any protein or a vegetarian main with a green salad.  It does make a large quantity so you could divide it into two and freeze one for another day.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 kg zucchini<\/li><li>1\/2 cup uncooked, white rice<\/li><li>1 onion, finely chopped<\/li><li>3 &#8211; 4 tbsp olive oil<\/li><li>2 cloves garlic, minced<\/li><li>1 1\/2 tbsp plain flour<\/li><li>2 1\/2 tsp kosher salt, use half if not kosher<\/li><li>1\/2 cup milk<\/li><li>60 gm grated parmesan cheese<\/li><li>1 tbsp butter (optional)<\/li><li>Pepper or chilli flakes to season <\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6847-768x1024.jpg\" alt=\"\" class=\"wp-image-1530\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6847-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6847-225x300.jpg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6847-1152x1536.jpg 1152w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6847-1536x2048.jpg 1536w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6847-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heat oven to 160\u00b0C.  Wash zucchini and trim ends.  Coarsely grate and place in a large bowl.  In a large frypan or shallow casserole dish with a lid heat 3 tbsps olive oil on a low heat.  Add the onion and cook slowly for 8 to 10 minutes until tender and translucent.  Raise heat slightly and stir until very lightly brown.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6857-768x1024.jpg\" alt=\"\" class=\"wp-image-1531\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6857-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6857-225x300.jpg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6857-1152x1536.jpg 1152w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6857-1536x2048.jpg 1536w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6857-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"> Stir in garlic and cook another minute.  Add uncooked rice and saute for another two minutes.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6859-768x1024.jpg\" alt=\"\" class=\"wp-image-1532\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6859-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6859-225x300.jpg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6859-1152x1536.jpg 1152w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6859-1536x2048.jpg 1536w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6859-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer to bowl with zucchini, along with the flour, milk, grated parmesan (putting 2 tbsp aside for later), salt and pepper or chilli flakes. Stir to combine.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"837\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6862-837x1024.jpg\" alt=\"\" class=\"wp-image-1533\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6862-837x1024.jpg 837w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6862-245x300.jpg 245w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6862-768x940.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6862-1255x1536.jpg 1255w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6862-1674x2048.jpg 1674w\" sizes=\"auto, (max-width: 837px) 100vw, 837px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">If using the shallow casserole return the mix to it or transfer to a greased gratin dish.  Smoothing the top.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6865-768x1024.jpg\" alt=\"\" class=\"wp-image-1534\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6865-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6865-225x300.jpg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6865-1152x1536.jpg 1152w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6865-1536x2048.jpg 1536w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6865-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Cover the gratin dish tightly with foil or top with the casserole lid and bake for 50 to 60 minutes, unit rice is cooked but not mushy.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6866-768x1024.jpg\" alt=\"\" class=\"wp-image-1535\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6866-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6866-225x300.jpg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6866-1152x1536.jpg 1152w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6866-1536x2048.jpg 1536w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6866-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Increase oven temperate to 220\u00b0C.  Drizzle top with remaining 1 tbsp of olive oil or dot with butter and sprinkle over the reserved grated cheese.  Bake uncovered until browned and crisped on the top, about 10 -15 minutes.  For extra colour put under a griller for a minute if you want.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"796\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6868-1-796x1024.jpg\" alt=\"\" class=\"wp-image-1536\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6868-1-796x1024.jpg 796w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6868-1-233x300.jpg 233w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6868-1-768x988.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6868-1-1194x1536.jpg 1194w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6868-1-1592x2048.jpg 1592w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6868-1-scaled.jpg 1990w\" sizes=\"auto, (max-width: 796px) 100vw, 796px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Any leftovers are excellent for breakfast or lunch the next day with a poached or fried egg on the top.  A great way to pack some extra veggies in your diet.   As always, if you do give this recipe a go please leave me a comment to let me know how you got on.  Enjoy. Sheryl x<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"887\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6875-887x1024.jpg\" alt=\"\" class=\"wp-image-1538\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6875-887x1024.jpg 887w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6875-260x300.jpg 260w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6875-768x886.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6875-1331x1536.jpg 1331w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2020\/02\/IMG_6875-1775x2048.jpg 1775w\" sizes=\"auto, (max-width: 887px) 100vw, 887px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Well, it&#8217;s that time of year again, zucchini time! If you, like me, have a huge glut of zucchinis this is a great recipe to try out. It is based on a Julia Child recipe from Volume II of Mastering The Art of French Cooking but has been adapted by Deb from the Smitten Kitchen [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8,2,11],"tags":[],"class_list":["post-1528","post","type-post","status-publish","format-standard","category-delicious-dinners","category-recipes","category-vegetarian","czr-hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Zucchini, Rice and Cheese Gratin - Styles in the Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/stylesinthekitchen.com\/index.php\/2020\/02\/09\/zucchini-rice-and-cheese-gratin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zucchini, Rice and Cheese Gratin - Styles in the Kitchen\" \/>\n<meta property=\"og:description\" content=\"Well, it&#8217;s that time of year again, zucchini time! If you, like me, have a huge glut of zucchinis this is a great recipe to try out. 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