Zucchini Rice Gratin
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 4 | Courgettes | |
| 1 | Onions | |
| 120 ml | Milk | |
| 55 g | Parmesan | |
| 2 cloves | Garlic | |
| 90 g | White rice | |
| 5 tbsp | Olive oil | |
| 15 g | Flour |
- Heat oven to 170 degrees C. Oil or butter a 2-quart baking dish. Wash zucchini and trim ends. Halve lengthwise, and if seeds are particularly large, core them out. Coarsely grate and place in a large bowl.
- In a large frying pan, cook the onions slowly in half of the oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Stir in garlic and cook another minute. Add uncooked rice and sauté for another two minutes. Season generously with salt and pepper.
- Transfer to bowl with zucchini and stir together with milk (or alternatively, vegetable stock) and all but 2 tablespoons cheese. Taste and adjust seasoning if needed. Transfer to prepared baking dish.
- Cover tightly with foil and bake for 50 to 60 minutes, until rice within is cooked but not mushy. Increase oven temperature to 220 degrees. Remove foil, drizzle top with remaining olive oil (or dot with butter), sprinkle on remaining cheese and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. For extra color, you can run it under the broiler for one minute at the end.
Fat:
17.5g
Saturates:
4.8g
Sugars:
6.5g
Protein:
7.5g
Carbs:
21.5g
Fiber:
2.5g
22.3%
Calories
21.7%
Carbs
8.8%
Protein
43.8%
Fat
10%
Fiber