Recipes with Jen Clarke

Zucchini and rice gratin (Serves 4 as a side)

May is my favourite month, and, after a wintry start, there has been some blissful, calm autumn weather. The trees are turning, mushrooms are emerging and the smell of wood smoke lingers in the air.

With the evenings closing in, we can turn our minds to warmer dishes to combat the chilly nights. I recently saw a recipe similar to this that involved flour and milk and thought ‘too stodgy’, so here is a lighter and simpler version. I like the idea of draining the zucchinis and using the resulting liquid in the dish. Zucchinis are abundant and cheap at the moment and this is a perfect dish for the cooler autumn weather.

Ingredients:

3 medium zucchinis

2 teaspoons salt

¼ cup plain uncooked white rice

1 leek, sliced (or you could use an onion)

One clove of minced garlic

2 tblsp olive oil

Approx ½ cup chicken stock or water

About ½ cup grated parmesan

A bit of butter to dot over the top

Salt and pepper

Coarsely grate the zucchini and put in a colander or sieve over a bowl. Toss with the salt and leave to drain for 15–20 minutes. Preheat oven to 180C. Butter a twolitre gratin dish. Boil rice for five minutes (set a timer) in lightly salted water. Drain and set aside. Squeeze the zucchini and press into the sieve to release the juices. It is surprising how much liquid comes out. Drain the squeezed zucchini on paper towels. Pour the liquid into a measuring jug.