Dealing with Zucchini Overload?

This Parmesan Zucchini And Rice Gratin recipe can help

“All you need is one zucchini plant,” they said. “One will be plenty.” And, boy, were they right!

Too bad I planted three.

This delicious zucchini recipe will use up a full three pounds of prolific zucchini, and feed your family at the same time.

Parmesan Zucchini And Rice Gratin

Ingredients

• 3 pounds zucchini, shredded with skin left on
• 3 tsp. salt
• 2 cups arborio or jasmine white rice
• 1-½ cups onions, diced
• 4 Tbsp. olive oil
• 4 large garlic cloves, minced
• 3 Tbsp. flour
• 2 cups whole milk (or 1 cup whole milk and 1 cup heavy cream)
• 1 cup freshly-grated Parmesan cheese
• 1 cup grated 5 - 6 Italian blend cheese (from the package)
• 1 tsp. salt
• 1 tsp. black pepper
• 3 Tbsp. freshly-grated Parmesan cheese
• butter, softened to prepare the baking dish

Instructions

• Preheat oven to 425° F.
• Wash the zucchini, Cut off both ends of the zucchini, but leave skins on.
• Shred 3 pounds of zucchini, including the green skin. Stop shredding when you reach the seeds and stop, don't include the seeds.
• Place the shredded zucchini in a medium-size mixing bowl and mix 3 teaspoons of salt into the shredded zucchini; mix well.
• Place salted zucchini shreds into a colander and place it inside a large mixing bowl.
• Allow to sit for 5 minutes while the salt draws the water out of the shredded zucchini.
• Throw out the drained water and press down on the zucchini in the colander to remove more water.
• Run clean, cold water over the shredded zucchini in the colander to get rid of any remaining salted water. Repeat pressing down on the zucchini to get out more water.
• Then take about 4 sheets of paper towels and place the zucchini on them and roll into a ball.
• Squeeze, squeeze, squeeze more water out; set aside.
• Boil a medium pot of water, add the rice and cook for only 5 minutes.
• Drain the cooked rice and set aside.
• In a large skillet, heat the olive oil and sauté the onions until golden brown.
• Add the garlic to onions and sauté for another minute or two.
• Add the shredded zucchini and blend well into the onions and garlic, cook for 5 minutes.
• Add the flour into the mixture and blend well.
• Warm the milk/cream and pour the milk/cream into the zucchini mixture and mix well.
• On moderate to hot heat, bring the creamy mixture to a simmering heat. Add the rice and then the cheese.
• Add about a teaspoon of salt and a teaspoon of black pepper to taste
• With soft butter, prepare a gratin baking dish. Pour the cream cheese-zucchini mixture into the baking dish.
• Sprinkle 3 Tbsp. freshly-grated Parmesan cheese on top.
• Bake for 15 minutes on the lowest rack in the oven and then check on it.
• At this point, place a sheet of aluminum foil on top after the top is golden brown (you don't want it to burn, but just get to the golden-brown point).
• Continue to bake for 10 - 15 more minutes.
• Serve immediately.