Creamy Zucchini-and-Rice Gratin

Creamy Zucchini-and-Rice Gratin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil divided

  • 1

    cup chopped onion

  • 7

    cups finely chopped zucchini (about 2 pounds)

  • 2

    large garlic cloves minced

  • ¼

    teaspoon salt

  • teaspoon pepper

  • cups cooked Arborio or other short-grain rice (about ½ cup uncooked rice)

  • ½

    cup chopped fresh parsley

  • ½

    cup egg substitute

  • cup crumbled Feta cheese

  • 1

    teaspoon fresh thyme

  • OR

  • ¼

    teaspoon dried thyme

  • Cooking spray

  • ¼

    cup fresh breadcrumbs

Directions

Preheat oven to 375º. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion; sauté 3 minutes or until tender. Add zucchini, garlic, salt, and pepper; sauté 10 minutes or until zucchini is tender. Spoon zucchini mixture into a large bowl using a slotted spoon; cool slightly. Add rice, parsley, egg substitute, Feta, and thyme to zucchini mixture; stir well. Spoon zucchini mixture into a 2-quart baking dish coated with cooking spray. Sprinkle breadcrumbs evenly over top; drizzle with 2 teaspoons oil. Bake at 375º for 45 minutes or until set. Serving Size: 1 cup


Nutrition

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