Zucchini & Rice Gratin

Zucchini & Rice Gratin

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


  • 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.


Keywords: rice gratin, summer squash, zucchini

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