Gratin of Zucchini and Brown Rice

Overloaded with zucchini? Here’s a great dish from local author Elizabeth Manaster’s book, “From A to Zucchini.”

Serves: 4-6 as a vegetarian dinner

Prep Time: 35 minutes

Cook Time: 30 minutes

  • 1 cup brown rice
  • 3 tablespoons butter
  • 4 cloves garlic
  • 1 onion, chopped
  • 2 carrots, shredded
  • 2 small zucchini, shredded
  • 1 cup frozen corn
  • 3 tablespoons sunflower seeds
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 2 cups mozzarella cheese, grated
  • 4 tablespoons whole wheat croutons, somewhat crushed

Place the rice in a saucepan with 2 cups water. Bring to a boil and then reduce to a simmer for approximately 35 minutes or until rice is done.

Meanwhile, lightly grease a 9 x 12 ovenproof casserole dish. Saute the onions in butter for about 2 minutes until softened. Add the zucchini, carrots, garlic and corn and cook another 5 minutes. Mix the cooked rice, sunflower seed and herbs together and add to vegetables. Stir in half of the cheese and season with salt and pepper.

Spread the mixture into the casserole dish and sprinkle with the remaining cheese and the croutons. Bake at 350 for 25-30 minutes.

Complete the meal: Serve with sliced watermelon for dessert. A cold rosé from Spain or France or Vinho Verde, a refreshing white wine from Portugal, would be delish with this vegetarian meal.

“From A to Zucchini” is available at The Book Stall, The Book Bin, or directly from the author. Send $12 to 1555 Shag Bark Ln, Northbrook IL 60062.


Shopping List:

1 bunch basil
2 carrots
8 ounces frozen corn
1 head garlic
1 onion
1 bunch parsley
1 small package sunflower seeds
2 small zucchini

Brown rice
16 ounces mozzarella cheese
Whole wheat croutons







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