Delicious Creamy Parmesan Zucchini and Rice Gratin: Your Go-To Summer Zucchini Recipe

Ah, summer! The season of sunshine, long evenings, and, for many of us with a garden, an overwhelming abundance of zucchini! We certainly know the feeling. Just one zucchini plant seems to produce enough harvest to feed a small village, and finding delicious, creative ways to use it all can be quite the culinary adventure.

Fortunately, we’ve perfected a recipe that not only embraces this prolific vegetable but transforms it into something truly extraordinary: our **Creamy Parmesan Zucchini and Rice Gratin**. This isn’t just another side dish; it’s a rich, flavorful, and incredibly satisfying gratin that will become a staple in your summer kitchen. What makes it so brilliant? It uses a whopping **three pounds** of shredded zucchini in one go! Don’t let that number intimidate you; through a simple yet ingenious “salting-out” process, that volume of zucchini magically shrinks down to a manageable two cups, ready to absorb all the creamy, cheesy goodness of this spectacular dish.

This zucchini and rice gratin is the epitome of comfort food – easy to prepare, wonderfully creamy, and packed with savory Parmesan and Italian blend cheeses. Its elegant presentation and irresistible flavor make it perfectly worthy of sharing with company, yet it’s simple enough for a weeknight family meal. While it shines as a hearty side dish, pairing it with a fresh, crisp mixed-greens salad transforms it into a delightful and fulfilling meatless main course. For those who enjoy a heartier meal, it complements grilled chicken, roasted pork, or even a juicy steak beautifully. And for seafood lovers, you’ll find that this gratin is absolutely **fabulous served alongside fish**.

If your garden is currently overflowing with zucchini, consider this your culinary cavalry. We’ve certainly been blessed with a generous harvest this year, and we’re excited to share even more zucchini-inspired creations with you in the coming weeks. So, get ready to turn that garden bounty into gourmet delights!

Let’s Get Cooking: Preparing Your Zucchini for the Perfect Gratin

The secret to a non-soggy, intensely flavored zucchini gratin lies in properly preparing the zucchini. This crucial step removes excess water, concentrating the zucchini’s natural sweetness and ensuring a delightful texture in your final dish. Here’s how we do it:

Start with about six medium-sized zucchini. Wash them thoroughly to remove any dirt. Using a sharp knife, carefully trim off both ends of each zucchini. There’s no need to peel them; the green skin adds lovely color and nutrients to the gratin.

Next, grab your box grater and, using the large holes, shred the zucchini. Continue shredding until you reach the seedy core of each zucchini, then stop. We want to avoid incorporating the seeds into our gratin as they can add unwanted moisture and alter the texture. Discard or compost the seedy centers.

Transfer all of your freshly shredded zucchini into a medium or large mixing bowl. Now comes the magic: sprinkle three teaspoons of salt evenly over the shredded zucchini. Gently mix the salt into the zucchini, ensuring all strands are coated. The salt will begin to draw out the zucchini’s natural moisture almost immediately. Allow the salted zucchini to sit for just five minutes. You’ll be amazed at how much water collects at the bottom of the bowl!

After the five minutes are up, carefully pour out all the liquid that has accumulated in the bowl. Now, it’s time to rinse away the excess salt and any remaining moisture.

Place the shredded zucchini into a colander.

Rinse the zucchini thoroughly under cold running water, ensuring all the salt is washed away.

Once rinsed, use a rubber spatula or your hands to gently press down on the zucchini in the colander, forcing out as much water as possible. You’ll be surprised to see more green-tinted water dripping out!

Look at all that extra water being squeezed out! This step is critical for a truly creamy, not watery, gratin.

To be absolutely sure the salt is gone and the zucchini is as dry as possible, repeat the rinsing and squeezing process. Rinse the zucchini under cold water once more…

…and squeeze again. Taste a small piece of the zucchini to confirm there’s no lingering salty taste. If it’s still too salty, give it one more rinse. Typically, three rinses are sufficient. Once satisfied, prepare a clean surface with about four layers of strong paper towels, placing a dinner plate underneath for stability and to catch any further drips.

Place the rinsed zucchini on the paper towels, wrap them tightly around the zucchini, and form it into a ball.

Over a medium-sized bowl, squeeze the zucchini ball with all your might. This final squeeze will extract any last bits of water, leaving your zucchini perfectly prepared for the gratin. The drier the zucchini, the creamier and more flavorful your gratin will be. Set the prepared zucchini aside.

Assembling Your Creamy Zucchini and Rice Gratin

With the zucchini perfectly prepped, it’s time to bring this delicious gratin to life. First, get a tall pot of water on the stove and bring it to a rolling boil for the rice. While the water heats, begin building the aromatic base for your gratin. In a separate saucepan, melt the butter over medium heat. Once melted, add the diced onions and sauté them for about five minutes, until they turn beautifully translucent and slightly golden.

Next, add the minced garlic to the softened onions and continue to sauté for just another two minutes. Be careful not to let the garlic burn; it should become fragrant, not browned. This fragrant mixture will form the heart of your gratin’s savory flavor.

If you’re adding spinach (an excellent addition for extra flavor and nutrients!), stir it into the onion and garlic mixture now and cook until it wilts.

Now, add your thoroughly squeezed and dried shredded zucchini to the saucepan with the onions and garlic, mixing it in well. Cook this mixture for approximately five minutes, allowing the flavors to meld.

Sprinkle the flour over the zucchini, onions, and garlic. Mix thoroughly until the flour is completely incorporated. This flour will act as a thickener, creating a rich, creamy sauce for the gratin.

Ensure everything is well-blended.

Pour in the whole milk and/or heavy cream. A combination of both will yield an incredibly decadent gratin, but whole milk alone works beautifully too. Stir continuously until the liquids are fully blended into the zucchini mixture.

Continue blending until the sauce starts to thicken and simmer gently. This forms the luscious, creamy base for your gratin.

By now, your water for the rice should be boiling. Add the rice and cook it for only HALF the time indicated on the package. We want the rice to be al dente, as it will continue cooking in the oven.

Drain the partially cooked rice and add it directly to the pan with the creamy zucchini mixture. Blend everything together thoroughly.

Now for the cheeses! Stir in the freshly grated Parmesan and the Italian blend cheese. Also, add 1 tablespoon plus 1 teaspoon of Italian seasonings/herbs. This is where the dish truly gets its rich, savory character. Taste the mixture and adjust seasonings as needed, adding 1½ teaspoons of salt and 1 teaspoon of black pepper.

Prepare your baking dish by generously buttering it. This prevents sticking and adds another layer of flavor to the crust.

Pour the glorious creamy, cheesy zucchini and rice mixture into the buttered baking pan.

Spread the mixture out nicely and sprinkle an additional 3 tablespoons of freshly grated Parmesan cheese on top for a beautiful golden crust. Bake for 20 minutes at 475 degrees F. Keep an eye on it to ensure it’s not burning, aiming for a lovely golden brown. Once golden, cover the gratin loosely with aluminum foil and bake for another 10-15 minutes, or until bubbling and heated through. Serve immediately and enjoy the warm, comforting flavors of summer!

The result is a bubbling, golden-brown gratin with a creamy interior that’s bursting with flavor.

A perfect golden-brown, creamy, and cheesy top defines this delectable gratin.

PLEASE PIN FOR LATER!

One of the greatest joys of sharing recipes is hearing back from happy cooks! Here’s a wonderful comment we received on our Facebook page from Diane in Cedar Rapids, Iowa, who tried this very recipe:

“I made this tonight and we all love it! It was absolutely delicious! I couldn’t believe how much water drained out with the salt from the zucchini and again after I rinsed it and redrained it on paper towels several times! We have two zucchini plants that are producing like crazy! It was awesome!!! My daughter and I loved it and so did my husband who claims to not like zucchini!”

 

And if you’re looking for even more ways to conquer that zucchini bounty, we have a few other exceptional recipes you won’t want to miss!

First up, for those with a sweet tooth, get ready for what we believe is the best darn **Zucchini Cake** on the planet! Lightly spiced with cinnamon and topped with a luscious cream cheese frosting, this cake is an absolute showstopper. It’s so good, even zucchini skeptics will ask for seconds. We kid you not!

Cinnamon-y Zucchini Cake with Cream Cheese Frosting

And for a hearty and satisfying entrée, don’t overlook our **Rice Stuffed Zucchini with Bolognese Sauce**. This recipe transforms zucchini into edible bowls, filled with flavorful rice and smothered in a rich Bolognese sauce. It’s a fantastic way to enjoy zucchini as a main dish and is incredibly comforting and delicious.

Rice Stuffed Zucchini with Bolognese Sauce