Zucchini Gratin
Either way, now that the heat has passed (temporarily... fingers crossed) I must get into the kitchen and catch up on some cooking. I've been enjoying my lazy cooking schedule. The school year means doing my weeks' cooking on a very tight time line. Either Sunday afternoon or Monday afternoon. That's all I got... that's all folks. The summer though has meant that pretty much if the spirit moved me, I had the ingredients and it wasn't too hot to turn on an oven or stove then I was in business. It will all come to an end in a couple of days.
With that in mind, I've been flying around the kitchen putting together a really simple side dish. D has some Rainbow Trout that he is going to roast (he does a mean roast fish - think roasted with diced tomato, peppers, garlic, pepper sauce, herbs - it's beyond lush) and this simple, tasty side dish is the perfect accompaniment.
It's a nice combination of starch and veg, which I like. No fussing with multiple dishes. It uses stock and some simple spicing but managed to come out quite tasty nonetheless. I used up all my zucchini but didn't have as much as the recipe called for so I substituted in some red peppers.
Really more zucchini would be better. I will post the recipe as I found it but make the peppers an addition to all the zucchini rather than 'in place of'. You could easily do this dish stove top or baked in the oven (as I did this time). It's quite versatile. If you are looking for an easy side dish that stretches well, that you could make ahead or have a nice bit of leftovers from then this is your dish.
Zucchini Gratin (BBC Good Food Mag)
serves 6 - 8
2 tbsp of oil or fat for frying the veg
1 onion, sliced thin
1 1/2 cup Basmati rice, rinsed
7 medium Zucchini, finely sliced
1 red pepper cut into strips
3 1/2 cups hot stock (I used veg stock)
4 heaping tbsp Creme Fraiche (combo of sour cream and cream in equal parts)
salt, pepper sauce (optional) to taste
1 cup (or so) shredded cheese, Emmental or Cheddar
Preheat oven to 375 degrees F.
Add the oil or fat to a large, heated pot or dutch oven. Add in the sliced onions and cook at a low heat for about 10 - 15 min. Until soft and sticky.
Add the Zucchini and the pepper and let them cook for about 5 min with the onions. Add in the rinsed Basmati rice and mix it just to make sure that the rice is well coated. Add in the stock and stir. Turn the heat up slightly and cook for about 5 min. Make sure that the mixture stays quite wet, add more stock if necessary.
Add in the salt and spices after checking the taste. Adjust as necessary. Add in the Creme Fraiche and stir.
Transfer the whole mixture to a large baking dish (or just simmer it gently on the stove if you wish). Make sure the mixture is evenly distributed and try to get the veggies closer to the top. Bake for about 15 min. Remove from the oven, sprinkle on the cheese and bake for another 15 minutes or until hot and bubbly.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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