I made this tonight, and LOVED it! A few things I’ve learned: it also works great with halved cherry or grape tomatoes. The pan I used was way too big, and I didn’t roast enough squash, so I ended up having to do only one layer of squash and the top layer was only tomatoes-no squash. Made this last night with Quinoa instead of white rice. Serve with a dampened wooden spoon to prevent stickiness. Adapted from Gourmet, March 2008. Against all common sense, I fired up our oven today while it was 90+ degrees out. To save time fry onions and garlic first, just to brown a bit, then add rice, stir till coated with oil, add water and cook as usual. We had this gratin, corn on the cob, and good crusty bread, with peach-blueberry pie for dessert — the perfect summer meal. An overgrown zucchini is leering at me from the garden, and a vegetarian friend is coming to stay for a few days starting tomorrow. It’s not that it wasn’t worth it; it was pretty tasty and the toddler and I finished the whole thing in one sitting. Oven baked rice is tastier. I never salt rice. I am enjoying trying all sorts of new-to-me zucchini recipes (better believe I’ll be trying your zucchini rice gratin!) Two quick comments: While preparing food for a large group at a homeless shelter we learned from the cooks there that you can make rice in the oven! Another winner from Smitten Kitchen! I’ve actually never had a gratin before, so I don’t know if I did something wrong, or if I just don’t like gratins. Preheat oven to 375 Read it at the office and was delighting over it a couple hours later. I made this tonight with brown rice and also added a roasted red pepper because we have several peppers from a friend’s garden. Do you think it would bake well later on? Experimenting to see if I don’t use the e-mail that WordPress has logged, I can avoid being forced to log in. 1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick Is there anything else I could substitute that would have the right liquid consistency? The Internet is international…could you please give international measurements? This recipe sounds fantastic. Hi Deb, I’ve just discovered your site and have been looking for some inspiration for weeknight dinners. I have a combo crockpot-steamer-rice cooker that’s a life saver, because I lack the attention span to cook rice on the stove without burning it. The only adjustment I had to make was to add a bit more water for brown rice, but otherwise great. Cheers. I completely forgot to salt the roasted vegetables, forgot the thyme, forgot the olive oil in the rice mixture, and tried to salvage my efforts by sprinkling salt and thyme on top. I loved it and was hoping for leftovers. I’ll let you know how it turns out! The rice cooking is impressive, I rely on (as my Japanese mother in law does) on an electric rice cooker. oh hello, tonight’s dinner…yum! So I wanted to follow up on my initial post from January. :). Add rice mixture to zucchini along with 1/2 cup milk. I also saw frozen, precooked rice from Trader Joe’s – that would definitely save a step, even if it feels like cheating! Spread half of rice mixture in bottom of dish. Thanks! I know you’d like to do the work for me… Right? Due to sheer laziness, I used some already-made wild rice that I had on hand (a little over 1 cup), omitted the onions I didn’t have, and accidentally put in too much cheese (subbed out a different cheese–pecorino romano). Two years ago: Nectarine Brown Butter Buckle and Sweet and Smoky Oven Spareribs It’s a winner :), Oops – found version I used, not NYT – followed this exaclty and it was wonderful Hi Deb ~ I love everything Smitten Kitchen! It’s almost the end of the zucchini season, and I … That egg-rice mixture really likes sticking to pans. I still sauteed the onion and garlic as directed, and used wild rice (what a great layer of flavor) yet gilled the zucchini and tomatoes and even finished the final “bake” on the grill. Hope this helps and this gratin sounds YUMMY! This looks so delicious, I’d have to stop myself from adding even more parmesan. I made this back in the day from the NYT Florence Fabrikant, but it did not have tomatoes, which I like! I added some fresh corn to the onion mixture and I added a layer of mozzarella before I added the tomatoes. Lots left over, so for lunch or a side dish, would be perfect. Thank you, again, Deb for this marvellous newsletter – always enjoyed by us! * baked it in the pan I’d used to brown the onions This Zucchini Rice Gratin recipe is immediately going into my permanent “keeper” recipe binder! Roast tomatoes for 10 minutes and zucchini for 20. I am using your new terrific cookbook and want to make the wild rice/kale gratin. I made it with Dutch gouda instead of parmesan, and can heartily recommend that twist. Definitely drool-worthy! I also think it works just fine if you up the rice to a cup and then the extra bulk can make it a main course for 5 (3 little ones, 2 big). This is one of the recipes that I want to try. Inspired by Julia Child’s classic recipe for Tian de Courgettes au Riz (zucchini gratin), Virginia Willis's version is comforting yet fresh and clean. I’ve got it! This is like a gluten-free crust-free pizza! Do you think it would work to bake it in a skillet? You can call that Ebay source directly–they seem to be nice, nice country folks who are eager to help! I made this tonight.

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