Crisp-Top Herbed Zucchini and Rice Gratin

Ingredients

• cooked rice3 cups
• zucchini, grated3 medium
• shallot, finely chopped1
• garlic, minced2 cloves
• ricotta cheese1 cup
• egg2 large
• grated Parmesan-style cheese1/2 cup
• fresh basil, chopped1/4 cup
• lemon zest1 teaspoon
• breadcrumbs3/4 cup
• butter, melted2 tablespoons
• salt1 teaspoon

Method

1. 1Preheat the oven to 400°F and lightly grease an 8-inch baking dish.
2. 2Squeeze excess moisture from the grated zucchini using a towel.
3. 3In a bowl, mix rice, zucchini, shallot, garlic, ricotta, eggs, half the cheese, basil, lemon zest, and salt.
4. 4Spread the mixture into the dish and smooth the top.
5. 5Combine breadcrumbs, melted butter, and the remaining cheese, then scatter over the casserole.
6. 6Bake 30 to 35 minutes until set in the center and deeply browned on top.
7. 7Rest for 10 minutes before slicing into neat squares.

Tips

• Pressing the zucchini dry is the key to a firm, sliceable gratin.
• Letting it rest after baking helps the rice settle and makes cleaner portions.
• Add a pinch of chili flakes to the breadcrumb topping for gentle heat.

Nutrition