Zucchini Rice Gratin

1/4 c. panko breadcrumbs
2 oz. (about 3/4 c.) Parmigiano-Reggiano cheese, grated, divided
2 T. pure olive oil
1 large yellow onion, chopped
1 t. finely chopped garlic
2 T. all-purpose flour
2 lb. fresh zucchini, roughly chopped
2 c. 2% milk
1/2 c. uncooked long-grain rice
1 t. chopped fresh thyme
1/8 t. cayenne pepper or to taste
1 t. kosher salt
1/2 t. black pepper

Preheat oven to 425 degrees. Combine panko and 1/4 c. of the cheese in a small bowl; set aside. Lightly grease a 13 x 19" baking dish.*

Heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until golden brown, 5-7 minutes. Add garlic and cook, stirring constantly, until fragrant, 45-60 seconds, Add flour and stir to combine. (Mixture will be dry.) Gently stir in zucchini. Add milk, rice, thyme, cayenne, and remaining 1/2 c. cheese; stir to combine. Spoon mixture into the baking dish. Sprinkle with salt and pepper.

Bake in oven until set and liquid is absorbed, about 40 minutes. Remove from oven. Increase oven temperature to broil with oven rack 6" from heat. Sprinkle top of gratin with panko-cheese mixture, and broil until golden brown, about 5 minutes. Serve immediately.

*Note: Can also start with a large ovenproof skillet and then bake the gratin in it instead of transferring it to a baking dish.

Serves 10.

Adapted from Southern Living magazine, July 2017, p. 118.