Zucchini and rice gratin

Zucchini and rice gratin

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This  family style gratin that can be served with meat or fish but can also be served as a starter or on its own for a vegetarian meal.

Preparation time
20 min
Cooking time
35 min
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Starters
Hot Starters
Gratins
Vegetables
Dishes
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Posted on

Ingredients

Metric US
zucchini
3
onion
1
Olive oil
3 tablespoons
rice
1 glass
water
20 centiliters
Vegetable stock cube
1
Egg
3
Grated Gruyère cheese
200 grams
Full whipping cream
20 centiliters
  1. In a pan, fry the finely chopped onion in olive oil, then add the washed and sliced zucchini and cook the whole for about ten minutes.
  2. Pour in a glass of rice and fry for 5 minutes.
  3. Add water and Kub broth and cook gently for 10 to 15 minutes until the liquid is absorbed.
  4. Preheat the oven to 200° C.
  5. Beat the eggs into an omelette and add them to the zucchini and rice, as well as the cream and 100g of grated cheese.
  6. Pour the mixture, the seasoning of which is rectified in a gratin dish, then sprinkle it with the rest of the grated cheese and brown in the oven for 15 minutes.
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Preparation time
20 min
Cooking time
35 min
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Starters
Hot Starters
Gratins
Vegetables
Dishes
Posted by
Posted on

Ingredients

Metric US
zucchini
3 units
onion
1 unit
Olive oil
3 tablespoons
rice
1 glass
water
20 centiliters
Vegetable stock cube
1 unit
Egg
3 units
Grated Gruyère cheese
200 grams
Full whipping cream
20 centiliters
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