Zucchini Rice Gratin
A gratin rice dish with caramelized onions, nutmeg, and thyme topped with zucchini rounds and crispy shredded cheese.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cups diced sweet onion (about 3 – 4 medium onions)
- 1 ½ cups long grain rice
- 2 cups chicken broth (or vegetable broth for vegetarian version)
- 1 cup milk
- ½ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh thyme, plus more thyme sprigs for garnish
- 1 ½ cups shredded mozzarella, divided ½ cup and 1 cup
- 3 medium zucchini, sliced into ¼” rounds
- 2 tablespoons freshly grated Parmesan cheese
Instructions
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Preheat oven to 375 degrees F. Prepare a 9 x 13” baking dish by greasing the bottom and sides with oil or cooking spray.
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In a 4 or 5 qt Dutch oven, melt the butter over medium-high heat then add the olive oil.
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Add diced onions and sauté for 10 minutes while stirring. Reduce heat to low and cook onions uncovered for another 15 - 20 minutes, stirring occasionally, until the onions are tender, golden and caramelized.
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Bring the heat back to medium-high. Add rice and toast the rice, while stirring, for about 1 – 2 minutes.
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Add chicken (or vegetable broth), milk, nutmeg, salt and pepper and stir to combine. Cook until the rice comes to a gentle boil then reduce heat to medium-low. Cover and simmer for 18 - 20 minutes until all the liquid has been absorbed. Remove from heat and stir in thyme and ½ cup of the mozzarella cheese.
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Transfer rice to the prepared baking dish and spread evenly while packing it down. Top the rice with a thick layer of zucchini slices arranged scallop style, slightly overlapping each other. Sprinkle top with remaining 1 cup mozzarella cheese and Parmesan cheese.
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Bake for 25 - 30 minutes until bubbly and the top is golden brown. Allow to set for 5 - 10 minutes before serving. Garnish top with more thyme.