Zucchini and Rice Tian
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
This gratin is a great side dish to any protein for dinner and the leftovers can be eaten cold for lunch the next day.
  • 500g courgette
  • 50g rice
  • 2 onions, chopped
  • 2 cloves of garlic, crushed
  • 2 tablespoons flour
  • A pinch of nutmeg
  • 100ml milk
  • Approximately 75g parmesan cheese, grated
  • 230mls liquid
  1. Grate the zucchini and place in a colander.
  2. Toss well with 2-3 teaspoons of salt and place over a large bowl or pot to catch all the escaping liquid.
  3. Leave to sit and drain for at least 10 minutes.
  4. Squeeze the zucchini well to get out the rest of the liquid and dry it a bit.
  5. Mix 130ml of the liquid with 100ml of milk in a saucepan.
  6. Meanwhile, cook the rice in plenty of salted boiling water for 5 minutes until it is partially cooked, then drain.
  7. Saute the onion in a large, deep frying pan with a little oil over low-medium heat for 8 minutes until translucent.
  8. Turn up the heat for a minute or two to lightly colour the onion.
  9. Add the zucchini to the pan and cook for 5 minutes or so.
  10. Turn the heat down, add the garlic and nutmeg and cook for another 2-3 minutes.
  11. Heat the milk/juice mixture gently.
  12. Stir in the flour and mix well until smooth.
  13. Take off the heat and slowly stir in the milk/juice bit by bit.
  14. You may be tempted like me to add in extra liquid, thinking the mixture is too dry and the rice won’t soak it up properly. Don’t!
  15. Put back on the heat until the mixture is bubbling.
  16. Remove again and stir in the blanched rice and ⅔?s of the cheese.
  17. Check for seasoning then pour into a buttered baking dish.
  18. Top with the remaining cheese and drizzle with olive oil (optional).
  19. Bake at 220C for about 15-20 minutes until the top is golden and crisp, and the rice has absorbed the liquid.
Recipe by Honest Cooking at https://honestcooking.com/zucchini-and-rice-tian/