VCE: Summer Squash, Herb, And Rice Gratin

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* Exported from MasterCook *

 

Summer Squash, Herb, And Rice Gratin

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 286

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds zucchini -- coarsely grated

Salt and freshly milled pepper

1 cup long- or short-grain white rice

2 tablespoons olive oil

2 shallots or 1/2 small onion -- finely diced

1 1/2 cups Herb Béchamel -- up to 2

(see separate recipe)

1/4 cup chopped parsley

2 tablespoons chopped marjoram

plus extra for garnish

1/2 cup crumbled ricotta salata

OR freshly grated Parmesan

 

SERVES 4 TO 6

 

This summery Provencal dish is filling without being at all heavy. Serve

it alone or with Fresh Tomato Sauce.

 

Preheat the oven to 375F and lightly oil a gratin dish. Toss the grated

zucchini with 1 teaspoon salt and set it aside in a colander to

drain. Boil the rice in 4 cups salted water. When tender, drain it into a

colander.

 

Squeeze the zucchini to rid it of excess moisture. Heat the oil in a wide

skillet. Cook the shallots over medium heat until softened, about 3

minutes, then add the zucchini and cook, stirring frequently, until the pan

is dry and the squash has begun to color, about 12 minutes. Taste for salt

and season with pepper. Combine the rice, zucchini, half the sauce, and

the herbs and smooth it into the dish. Add the cheese to the remaining

Béchamel and spread it over the rice. Bake until the top is golden, about

25 minutes. Add the extra marjoram and serve.

 

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