Great Lakes Garlic & Parmesan Zucchini & Rice Gratin

This is so easy to make and so ding dang delicious, you’re going to want it all the time, I promise.

INGREDIENTS

Butter for dish
2 1/2 pounds zucchini
2 1/2 tsp kosher salt
1/2 cup plain, uncooked white rice
1 medium onion, minced (about 1 cup)
5 tablespoons olive oil, divided
2 large cloves garlic, mashed or finely minced
1 1/2 Tbsp Milford Spice Company’s Great Lakes Garlic
1/2 cup heavy whipping cream
2/3 cup grated parmesan cheese + 2-4 Tbsp for topping
Salt and pepper

DIRECTIONS

• Heat oven to 325 degrees F. Oil or butter a 2-quart baking dish, or 2 smaller 1-quart dishes (as I did, with the intention of freezing one).

• Prepare zucchini: Wash zucchini and trim ends. Halve lengthwise, and if seeds are particularly large, core them out. Coarsely grate and place in a large bowl.

• Prepare remaining ingredients: In a large frying pan, cook the onions slowly in 3 tablespoons oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Stir in garlic and cook another minute. Add uncooked rice and sauté for another two minutes. Season generously with salt and pepper.

• Transfer the onion, garlic, and rice to the bowl of zucchini and stir together with 1/2 cup heavy whipping cream, 2/3 cup parmesan, and 1 1/2 Tbsp Milford Spice Company’s Great Lakes Garlic. Taste and adjust seasoning if needed. Transfer to prepared baking dish.

• Cover tightly with foil and bake for 50 to 60 minutes, until rice within is cooked but not mush. Increase oven temperature to 450 degrees. Remove foil, drizzle top with remaining olive oil (or dot with butter), sprinkle on remaining cheese and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. For extra color, you can run it under the broiler for one minute at the end.