Discover the Ultimate Zucchini Gratin: Ready in 5 Minutes, Never Watery!

During summer, zucchinis become abundant at markets and reclaim their spot in the kitchen. Whether grilled, stuffed, or sautéed, they adapt to countless dishes, including the beloved gratin. Economical, hearty, and comforting, it checks all the boxes for the ideal summer dish… provided it’s made correctly.

However, it often challenges cooks. Fresh out of the oven, it’s swimming in its dish. A pool of liquid forms at the bottom, cheese floats on top, and the slices don’t hold together well. The culprit? Zucchinis are over 90% water, which they generously release, soaking everything in their path.

There are certainly strategies to curb this issue. Some people let their zucchinis sit in salt to draw out moisture before squeezing them tightly in a towel. Others prefer to precook them for a few minutes in a skillet or oven to release some of their water beforehand. These methods are effective, but they add extra steps (and dishes to wash, too…).

Maureen Valade, a culinary content creator on Instagram, suggests a far cleverer approach. Her secret ingredient? Uncooked rice. Mixed directly into the dish before baking, it gradually absorbs the excess water released by the zucchinis while cooking in their juice. This method ensures the gratin maintains a soft texture and stays perfectly intact when sliced. All this without spending more than 5 minutes prepping!

To make her recipe for four people, grate 600 g of zucchini and chop 1 yellow onion. Combine them in a mixing bowl with 180 g of rinsed raw basmati rice, 2 eggs, 5 cl of milk, and 50 g of Parmesan cheese. If desired, add some chopped fresh or frozen mint leaves, then season with salt and pepper. Pour the mixture into a lightly greased dish, top with an extra 50 g of Parmesan, and bake for 35 minutes at 350°F.

“A great side dish for meat or fish,” Maureen emphasizes. This way, you can achieve the pinnacle of zucchini gratins without much fuss.