Zucchini, bacon and mascarpone gratin

Name: Zucchini, bacon and mascarpone gratin recipe
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 1 onion, finely chopped; 150g smoky bacon rashers, finely chopped; 2 garlic cloves, finely chopped; 1/2 cup (100g) carnaroli or arborio rice; 3 (about 500g) zucchini, 2 coarsely grated, 1 thinly sliced into rounds; Finely grated zest of 1 lemon; 1/2 cup (125g) mascarpone; 100g grated Gruyere; Dill sprigs & lemon wedges, to serve

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by Phoebe Wood

Nov 18, 2021

Inspired by Julia Child’s famous zucchini rice gratin, this ultra-creamy iteration is made in a risotto-style, before being baked until golden and bubbling.

2 tbs extra virgin olive oil
1 onion, finely chopped
150g smoky bacon rashers, finely chopped
2 garlic cloves, finely chopped
1/2 cup (100g) carnaroli or arborio rice
3 (about 500g) zucchini, 2 coarsely grated, 1 thinly sliced into rounds
Finely grated zest of 1 lemon
1/2 cup (125g) mascarpone
100g grated Gruyere
Dill sprigs & lemon wedges, to serve

Method

1.

Preheat oven to 180°C. Heat oil in a non-stick frypan over medium heat. Add onion and bacon and cook, stirring occasionally, for 8-10 minutes until bacon fat has rendered and onion has softened. Stir in garlic. Cook for 2 minutes or until softened. Stir in rice and grated zucchini. Reduce heat to low.
2.

Add 1 1/2 cups (375ml) warm water, 1/2 cup at a time, stirring constantly for 4-5 minutes, until about two-thirds of the water has been absorbed each time. Add another 1/2 cup warm water and bring to a simmer. Remove from the heat and season. Stir in lemon zest, mascarpone and half the Gruyere.
3.

Spoon into a gratin dish (the rice should be like a loose risotto) and scatter over zucchini rounds and remaining Gruyere. Cover with baking paper, then foil and bake for 25-30 minutes until rice is tender. Remove foil and baking paper and bake for a further 10 minutes or until cheese is deep golden and bubbling. Scatter with dill sprigs and serve with lemon wedges.