There's something magical about the way tender zucchini meets fluffy rice in a bubbling, golden gratin that calls you in for a warm, satisfying bite. With layers of soft, slightly caramelized zucchini rounds nestled in with perfectly cooked rice, every forkful offers a comforting blend of textures and flavors. The gentle hiss of melted cheeses mingling with the savory notes of herbs fills the kitchen, creating a sense of homey indulgence that’s hard to resist. As you slide the dish out of the oven, you’ll notice the top crowned with crispy, buttery breadcrumbs, giving it a delightful crunch that contrasts beautifully with the creamy interior.
This creamy and cheesy zucchini gratin truly shines as a versatile dish for lunch or dinner, earning its spot on any table, from casual weeknight meals to cozy gatherings with friends. The recipe walks you through cooking long-grain white rice in rich vegetable or chicken broth, sautéing zucchini with aromatic garlic, thyme, and oregano, then layering everything under a blanket of Parmesan and mozzarella. Whether you’re a seasoned cook or feel a little tentative in the kitchen, this intermediate-level recipe balances approachability with impressive results. With just twenty minutes of prep, thirty minutes in the oven, and a short rest, you’ll have a soul-warming meal that’s both nourishing and indulgent. It’s a celebration of summer’s bounty—yet comforting enough to brighten cooler evenings.
KEY INGREDIENTS IN ZUCCHINI AND RICE GRATIN
Every great gratin begins with a handful of simple, quality ingredients that come together to create a harmonious dish. In this section, we’ll introduce each item and explain how it contributes to the overall flavor, texture, and presentation of your zucchini and rice gratin.
- Long-grain white rice: Provides a fluffy, tender base that absorbs the savory broth, ensuring each grain is infused with flavor. Its light texture helps balance the richer elements in the gratin.
- Olive oil: Adds a smooth, fruity foundation for sautéing onions and zucchini, enhancing the dish’s depth and bringing out the natural sweetness of the vegetables.
- Onion: Offers aromatic sweetness and a subtle crunch when sautéed. It forms a flavorful backbone that complements the mild zucchini rounds.
- Zucchinis: The star of the show, sliced into thin rounds to cook evenly. They deliver gentle moisture, a hint of earthiness, and a tender bite that pairs beautifully with cheese and rice.
- Garlic: Infuses the entire gratin with a fragrant warmth. Minced garlic mingles with olive oil and herbs, creating an irresistible aroma.
- Dried thyme: Imparts a light, herbal note that links the sweetness of onions to the creaminess of the cheese topping.
- Dried oregano: Brings a savory, slightly peppery underpinning, tying together all of the vegetable flavors with a Mediterranean touch.
- Salt and pepper: Simple seasonings that enhance and balance all components without overpowering the natural tastes of the zucchini and rice.
- Parmesan cheese: Offers a nutty, umami-rich character to both the filling and crispy topping, deepening the dish’s savory profile.
- Mozzarella cheese: Melts into a luscious, stringy layer, creating a gooey, comforting texture that contrasts with the crisp breadcrumb crust.
- Fresh breadcrumbs: Provide a golden, crunchy finish that elevates the gratin, adding a toasty, buttery note to each scoop.
- Unsalted butter: Binds breadcrumbs for the topping, contributing richness and helping achieve that coveted golden-brown crunch.
- Vegetable broth or chicken broth: Ensures the rice cooks with maximum flavor, as the savory liquid permeates every grain, making the base more satisfying.
- Fresh parsley: Sprinkled on top just before serving to introduce a burst of color and a fresh, herby finish.
HOW TO MAKE ZUCCHINI AND RICE GRATIN
Let’s roll up our sleeves and transform these ingredients into a show-stopping gratin. You’ll move smoothly from prepping rice to layering vegetables and cheeses, culminating in that irresistible breadcrumb crust. Follow each step carefully to create a balanced, flavorful dish.
1. Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with a bit of oil or butter to prevent sticking and ensure easy serving.
2. Cook the rice according to package instructions, substituting vegetable or chicken broth for water. This switch infuses the grains with savory depth right from the start.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté, stirring occasionally, until it turns translucent and soft—about 5 minutes.
4. Add the sliced zucchinis to the skillet. Continue cooking, stirring frequently, until the zucchini rounds are tender and just beginning to brown, roughly 8–10 minutes, allowing some caramelized edges to form.
5. Stir in the minced garlic, dried thyme, dried oregano, salt, and pepper. Cook everything together for 2 more minutes, letting the herbs and garlic release their full flavors.
6. Once the rice is cooked, combine it with the sautéed zucchini mixture in the skillet. Add half of the grated Parmesan cheese and all of the shredded mozzarella cheese, gently folding until the cheeses melt slightly and coat the rice and vegetables.
7. Transfer the cheesy rice and zucchini blend into the prepared baking dish, spreading it into an even layer for uniform baking.
8. In a small bowl, mix the fresh breadcrumbs, remaining Parmesan cheese, and melted butter until all crumbs are moistened. Sprinkle this golden mixture evenly over the top of the gratin.
9. Bake in the preheated oven for 20–25 minutes, or until the topping is deeply golden and the gratin is bubbling around the edges.
10. Remove from the oven and let the dish rest for a few minutes before serving. Just before digging in, garnish with freshly chopped parsley for a pop of color and fresh flavor.
SERVING SUGGESTIONS FOR ZUCCHINI AND RICE GRATIN
After pulling your gratin from the oven and letting it rest, it’s time to think about presentation and pairing. This section will help you serve your creation at its absolute best, turning a simple meal into a memorable experience for everyone at the table.
- Serve with a crisp green salad drizzled in a light vinaigrette. The refreshing crunch and bright acidity cut through the richness of the gratin, keeping each bite vibrant and balanced.
- Pair with grilled chicken or a simple roasted fish for added protein. The mild flavors of lean proteins won’t overpower the gratin, allowing its creamy, cheesy goodness to remain front and center.
- Add a side of garlic bread or warm dinner rolls brushed with herb butter. These starch companions let you soak up every last bit of the cheesy juices and crispy breadcrumbs.
- Offer a selection of chilled white wines such as Sauvignon Blanc or Pinot Grigio. Their citrusy and mineral notes harmonize with the zucchini’s freshness and the herb-infused layers, elevating the entire meal.
HOW TO STORE ZUCCHINI AND RICE GRATIN
Leftovers of this zucchini and rice gratin are almost as delightful as the fresh-baked version, provided you store them correctly. By packing and reheating with care, you’ll preserve the textures, flavors, and comforting appeal so that each subsequent meal feels just as special.
- Refrigerate in an airtight container: After the gratin cools to room temperature, transfer portions into a sealed container. This prevents moisture loss and guards against freezer odors. It will keep well for up to 4 days.
- Cover the baking dish: If you plan to finish off the leftovers in the original dish, press a sheet of plastic wrap directly onto the surface, then cover with foil. This helps maintain moisture and prevents drying out in the fridge.
- Freeze for long-term storage: Portion the gratin into single servings or keep the entire batch in a freezer-safe dish. Wrap tightly with foil and label. When stored at 0°F (-18°C), it can last up to 2 months.
- Reheat gently: Thaw frozen portions overnight in the fridge. Warm in a 350°F (175°C) oven, covered with foil for the first 10 minutes to prevent excessive browning, then uncover to restore crispiness. For refrigerated leftovers, a quick trip under the broiler can revive the breadcrumb crust.
CONCLUSION
Zucchini and Rice Gratin is more than just a comforting casserole—it’s a celebration of simple, fresh ingredients elevated by layers of creamy cheese and golden, buttery breadcrumbs. From cooking rice in rich broth to sautéing zucchini with aromatic herbs and finishing everything in the oven, this recipe offers a balanced blend of textures and flavors that delight every palate. With intermediate-level techniques that remain accessible, you’ll discover how straightforward it can be to create a dish that feels indulgent yet homey. Whether you’re planning weeknight dinners or looking for a side to impress at your next gathering, this gratin fits effortlessly into any menu.
Feel free to print this article and save it in your recipe collection—you’ll want to refer back to those tips for achieving the perfect crunch and that irresistible cheesy pull. Below, you’ll also find a FAQ section to address common questions and troubleshooting advice. If you decide to try the recipe, please leave a comment or reach out with your experiences, questions, or feedback. Your insights help fellow home cooks gain confidence and inspire new variations—so don’t hesitate to share! Enjoy creating and savoring every creamy, crispy, vegetable-packed serving, and happy cooking!
Zucchini and Rice Gratin
Description
This zucchini and rice gratin features layers of tender zucchini, fluffy rice, and a rich cheesy topping, creating a comforting dish that warms the soul.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish and set aside.
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Cook the rice according to package instructions using vegetable broth or chicken broth instead of water for added flavor.
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Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
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Add the sliced zucchinis to the skillet and continue to cook, stirring frequently, until the zucchinis are tender and just beginning to brown, about 8-10 minutes.
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Stir in the minced garlic, dried thyme, dried oregano, salt, and pepper. Cook for another 2 minutes to blend the flavors.
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Once the rice is cooked, combine it with the sautéed zucchini mixture in the skillet. Add half of the grated Parmesan cheese and all of the shredded mozzarella cheese, gently mixing until well incorporated.
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Transfer the mixture into the prepared baking dish, spreading it out evenly.
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In a small bowl, combine the breadcrumbs, remaining Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the top of the zucchini and rice mixture in the baking dish.
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Bake in the preheated oven for 20-25 minutes, or until the top is golden and the gratin is bubbling around the edges.
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Remove from the oven and let it sit for a few minutes before serving. Garnish with freshly chopped parsley before serving.
Note
- For a more robust flavor, try adding a pinch of red pepper flakes to the zucchini mixture.
- This dish can be made with brown rice for a fiber-rich alternative.
- Consider adding sliced mushrooms or diced bell peppers to enhance the vegetable content.
- If you like a crispy topping, consider broiling for the last 2 minutes of baking for an extra-crunchy finish.
