Gratin of zucchini, rice & onions with cheese [Julia Child] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 194) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on January 10, 2023

    I used 2 medium sized zucchini (did not weigh) and really it needed twice that for the ratio of zucchini to rice to be my preference. And boy, was this a pain to make on a weeknight, what with boiling 1/2 cup of rice first and assembly etc. It was good, but not worth the effort or calories. Best to save for company/special occasion.

  • ellwell on September 08, 2022

    I made this for the second time because it was so delicious the first time. When I came home from vacation I had a zucchini the size of an infant, so I thought this recipe would be a good use for it. It came out fine, but lacking in the flavor you would get from regulation-sized zukes. If you make it, use the medium sized zucchini to get the most out of the recipe.

  • Yildiz100 on May 23, 2020

    Pretty good. I think it needs a bit more cheese on top for perfect browning and better flavor. I baked it in the skillet I prepped it in instead of a separate, buttered dish. No problems with sticking. Used my largest (12 inch? ) skillet.

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