Zucchini & Rice Gratin

I pulled out my summer squash plants today.

I usually pull 2 of them out in August (I have 4) because I’m tired of all the squash and have no more room in my freezers.

This year they got powdery mildew in August and quit producing. When the weather warmed up and dried up they all started growing again, but all the little squashes died on the vine.

I didn’t get to make any of my favorite sweet breads this year (Chocolate Chunk, Lemon Zucchini, etc.…) and I have very little in the freezer.

I’ll post my last few summer squash recipes and move on to the winter squash – which we’ve been eating for a few days now. On to the next season!

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Zucchini & Rice Gratin

You can use any type of summer squash for this. I used a green striped one.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Sides


  • 1/2 cup (3oz, 90gr) Basmati rice
  • 1 cup (8oz, 240ml) chicken broth
  • 8oz (240gr) summer squash, shredded
  • 1 medium onion, chopped
  • 1 tbs Dijon-style mustard
  • 1/2 cup (4oz, 120gr) Greek yogurt
  • 1 tsp oregano
  • 1/2 cup (2oz, 60gr) shredded cheese
  • 2 tsp olive oil


  • Cook rice in chicken broth according to package directions (usually 16 minutes).
  • Fry onion in oil until tender.
  • Add squash, oregano, stir to combine and remove from heat until needed.
  • When rice is done fluff with a fork.
  • Combine rice, mustard and yogurt.
  • Lightly oil a baking dish (1 qt, 1 litre).
  • Spoon 1/2 the rice into the dish
  • Spread the squash / onion mixture evenly over the rice.
  • Sprinkle with 1/2 of the cheese.
  • Spread remaining rice over the squash.
  • Sprinkle with remaining cheese and bake, covered, 400F (200C) for 15 minutes.
  • Remove cover and bake 5 minutes longer.
  • Remove and serve.


Shred the squash on medium or large holes of a grater.


  • Serving Size: 1/2 recipe
  • Calories: 465
  • Sugar: 8.6 g
  • Sodium: 757.3 mg
  • Fat: 19.5 g
  • Saturated Fat: 8.6 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 49.8 g
  • Fiber: 2.9 g
  • Protein: 21.4 g
  • Cholesterol: 42.4 mg

Keywords: rice gratin, summer squash, zucchini

Basmati Rice & Zucchini Gratin

I have posted this as a recipe for two.

It’s a reasonable recipe for two.

We no longer eat it all.

It’s been an interesting phenomenon that I’ve noticed recently. If I make rice or pasta and a vegetable and a meat of some sort and serve it all separately, we eat it all. If I combine any or of all of it, into a gratin or a lasagne or a pasta, we have leftovers.

Wait….. As I type this the proverbial lightbulb went off.

If I turn all the ingredients into a stir-fry or lo mein or hash we eat it all. It’s when I had the cheese and yogurt and white sauce and….

Never mind.

It must be the cheese – and the fact that mon mari likes to have that last little bit for his lunch the next day.

4 thoughts on “Zucchini & Rice Gratin”

  1. We’re back! We were at the tip of the thumb last week for several days vacation. Right on Lake Huron. It was beautiful and wonderful and I didn’t want to ever leave but alas, all good things…My dream is to someday have a home on that lake. The sunsets are amazing. And I sleep so much better than anywhere else with the waves on the shore.

    There were no small veggie stands anywhere and the farmer’s markets were pretty much done. I think the wet summer was everywhere this year. I mentioned earlier my peonies had powdery mildew early on this year. The plants are still standing but they’re hard and crunchy. In another week, I’ll cut them to the ground, below the mildew, rinse them well then lift them and transplant them. Not really to try and move them from the mildew, but because we’re reconfiguring the deck they’re planted in front of. But I’ll also treat them when I move them as well as treating the area they’re planted in now. I think it’s a losing battle though.

    My gifted tomatoes are producing, but only minor and they’re barely turning red so I’m guessing at this point, they’ll probably rot on the vine before they ripen. I’d bring them in, but I never have very good luck at all with getting them to ripen indoors. :/

    • I made a batch of Green Tomato Relish yesterday, and am pulling the plants out today before the blight gets too bad. There is no way I can prevent blight or mildew so will just have to accept that I will be treating everything next year. Sigh….
      I loved living on our small lake in MN. We would love living on the shore here but it’s all way too expensive. Sounds like you found a lovely spot.

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