ZUCCHINI RICE GRATIN

Zucchini Rice Gratin image

Number Of Ingredients 13

1/4 cup panko (Japanese-style breadcrumbs)
2 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup), divided
2 tablespoons pure olive oil
1 large yellow onion, chopped (about 2 cups)
1 teaspoon finely chopped garlic
2 tablespoons all-purpose flour
2 pounds fresh zucchini, roughly chopped
2 cups 2% reduced-fat milk
1/2 cup uncooked long-grain rice
1 teaspoon chopped fresh thyme
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

Preheat oven to 425°F. Combine panko and 1/4 cup of the Parmigiano-Reggiano in a small bowl, and set aside.
Heat oil in a large skillet over medium. Add onions, and cook, stirring often, until golden brown, 5 to 7 minutes. Add garlic, and cook, stirring constantly, until fragrant, 45 to 60 seconds. Add flour, and stir to combine. (Mixture will be dry.) Gently stir in zucchini. Add milk, rice, thyme, cayenne, and remaining 1/2 cup Parmigiano-Reggiano, and stir to combine. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with salt and black pepper. (Or, you can start with a large ovenproof skillet and then bake the gratin in it instead of in a baking dish.)
Bake in preheated oven until set and liquid is absorbed, about 40 minutes. Remove gratin from oven. Increase oven temperature to broil with oven rack 6 inches from heat. Sprinkle top of gratin with panko-cheese mixture, and broil until golden brown, about 5 minutes. Serve immediately.