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Creamy Zucchini-and-Rice Gratin

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Ingredients

  • 1 tablespoon olive oil divided
  • 1 cup chopped onion
  • 7 cups finely chopped zucchini (about 2 pounds)
  • 2 large garlic cloves minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups cooked Arborio or other short-grain rice (about 1/2 cup uncooked rice)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup egg substitute
  • 1/3 cup crumbled Feta cheese
  • 1 teaspoon fresh thyme
  • OR
  • 1/4 teaspoon dried thyme
  • Cooking spray
  • 1/4 cup fresh breadcrumbs

Details

Servings 1

Preparation

Step 1

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

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