Zucchini Gratin

Dear Turkey,

This is better than

The sum of its parts. When you

Make it, you will see.

Zucchini Gratin

(adapted from Smitten Kitchen)

Ingredients:

- 2.5 lbs zucchini

- 1-2 t salt

- 1/2 c arborio rice

- 1 onion

- 5 T olive oil

- 2 cloves garlic

- 2 T flour

- 2/3 c parm, grated

- pinch papper

Instructions:

- Grate the zucchini in a food processor and then toss it with the salt and put it in a colander over a bowl to drain for about 20 mins, squeezing occasionally (I have skipped this whole draining business with complete success).

- Grate the onion and garlic in the food processor (since you haven't washed it yet). 

- Heat 2 T of the oil and the onion and garlic in a big pot and cook on medium until the onion is translucent and just starting to brown, about 5 or 10 mins. 

- Add the zucchini (save the liquid if you drained it) and cook for another 5 minutes or so, until it starts to give up its (remaining) liquid. 

- Add the flour and pepper and cook for 2 more minutes, stirring. Then pour in the zucchini liquid (if you did that), rice, and half of the parm, and bring back to a boil. If it's really dry and sticking you can add milk, water, or broth. 

- Oil a big flat baking dish and pour everything in. Drizzle/sprinkle with remaining oil/cheese. 

- Bake at 425 F for 25 mins and then broil for 1-2 mins (watch carefully!). I have doubled this recipe and just used the same size pan, baking it for longer, and it still works. 

Enjoy,

Tofu