4 months ago
an updated version of the julia child classic that makes it easier than ever -- no parboiling rice, no salting and draining zucchini and also you can skip that flour, making it gluten-free. turn everyone you know into a crispy zucchini casserole fanatic. [zucchini, rice, and cheese gratin on smittenkitchen.com or linked in profile]
comments: 596 likes: 32874

@alexavangalen - 4 months ago


@eatingbyv that looks amazing πŸ”₯ - 4 months ago


@eatingbyv that looks amazing πŸ”₯ - 4 months ago


@cowsaymo05 when i come visit 😏 - 4 months ago


i am somehow ingredient-ly connected to you. πŸ˜‚ anytime i have an abundance of an ingredient, you post an amazing sound recipe within 24 hours. thank you! we will be making this πŸ’› - 4 months ago


@feralcherylann i made this today and it was awesome. for your zukes. - 4 months ago


@alagarry how did you know! i got home after being gone a week and it’s a zuke overload. literally about to bake a double batch of bread and a huge pot of chili with zukes, i’ll prob have some leftover for this too - 4 months ago


i made this the other night and it was fabulous! i had to make a couple changes (pantry dive) and added chicken for a full meal that i sautΓ©ed with the onion and used arborio rice instead (it’s all i had) i deglazed with a little dry sherry and added 1/4c more stock (instead of the milk) and added some sharp cheddar to the mix too. it cooked about 10-15 minutes longer and i stirred it 2xs while cooking. delicious! my 7 year old even asked for me to make it again....and ate all the leftovers! - 4 months ago


made this tonight and everyone loved it. my kids were having seconds!! - 4 months ago


@smittenkitchen help, deb! i just shredded 2 1/2 lbs of zucchini and was laying out all my ingredients to make this... when i found that i have no parmesan and no way to get back to the store ahead of making this. however, i’ve got a load of pecorino romano. is there any way to substitute it, even though it’s saltier? - 3 months ago


@katewalthall πŸ˜‹ - 3 months ago


yummy πŸ’―πŸ˜πŸ’š - 3 months ago


this dish needs dill in. as does any zucchini dish. - 3 months ago


@smittenkitchen i was confused on how much liquid to add. my zucchini produced 3/4 cups because i had to stop after grating to attend to something else. i added 1/2 cup of stock for flavor but also the 2 tbsp of flour. that worked, luckily. and we liked it. in your revised recipe, are you saying to work fast enough that you zucchini does not drain, don’t salt it, and add a half cup liquid (& skip the flour)? - 3 months ago


do you recommend a long grain or pearl rice for this recipe?? - 3 months ago


oooh this looks and sounds delish 🀀🀀 - 3 months ago


made it for dinner , not a zucchini fan but now i am ! πŸ’― - 3 months ago


made this today and i did not expect it to be this good! like this good!!! πŸ™ŒπŸ»πŸ™ŒπŸ»πŸ™ŒπŸ» - 3 months ago


what a cool spin on the classic - 3 months ago


@smittenkitchen i could give it the extra cooking time, but would i also need to add more liquid? - 3 months ago


@marimel to fazendo esse hj!! amei esse insta πŸ’› - 3 months ago


i made 4 of your recipes last week, and one was better than the next. went out and bought your cookbook as well. you have become my go to girl for delicious and original recipes! - 3 months ago


@alexandraglee should we make this tonight with the zucchini - 3 months ago


made this tonight! soooo tasty! - 3 months ago


@sarahmitch76 keep me posted. yum! - 3 months ago


@jharyunlee - 3 months ago


@adelewalsh yumm - 3 months ago


soooooo good worked perfectly in the updated version πŸ˜‹ - 3 months ago


@beateschroeter die idee fΓΌr das heutige abendbrot. ich hab mir auch schon die pancakes und die brownies und und und gemerkt πŸ™ˆ - 3 months ago


@kathaschroe sieht super aus. - 3 months ago


β€οΈπŸ‘πŸ»πŸ‘ŒπŸ» - 3 months ago


i finally made this tonight, it came out perfect. fam loved it. thank you - 3 months ago


🀀😜 - 3 months ago


made it for a dinner party πŸŽ‰ last night. πŸ˜‹ delicious - 3 months ago


@smittenkitchen going to make this today! i want to freeze it for later use.... should i follow instructions prior to baking the gratin or follow complete recipe & cool then freeze? thanks so much!! - 2 months ago