This was a nice change to all the grilled and sautéed zucchini we’ve been enjoying this year. We had this as a side dish with some grilled chicken sausage, but it could easily make a vegetarian main, with a simple salad.
My zucchinis were pretty slender, so I cut them on a small bias so I didn’t have as many slices to flip. I also used beefsteak tomatoes since they looked way better than the plum tomatoes at the farmers market.
I was a little hesitant about the eggs, but ended up really liking them. It was almost Quiche like, and kind of reminded me of a zucchini pancake.
Zucchini, Tomato and Rice GratinAdapted slightly from Smitten Kitchen & Gourmet | March 2008 Makes 4 to 6 servings A few notes – I eyeballed the multiple olive oil additions, because measuring out every tablespoon just seemed too time consuming. I used beefsteak tomatoes and thought they worked well. If your zucchini’s are slender like mine, you may want to cut them on a slight bias so there aren’t as many slices to turn. 1/3 cup long-grain white rice 1 1/2 pounds zucchini (about 3 medium), sliced crosswise 1/4 inch thick 5 tablespoons olive oil, divided 1/2 pounds plum tomatoes, sliced crosswise 1/4 inch thick 1 medium onion, halved lengthwise and thinly sliced 3 garlic cloves, finely chopped 2 large eggs, lightly beaten 1 teaspoon chopped thyme 1/2 cup grated Parmigiano-Reggiano, divided
Pre-heat oven to 450°F with racks in upper and lower thirds.
Cook rice according to package instructions.
While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt on a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.
Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.
Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.
Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1/2 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish (I used a 8 x 8″ baking dish), then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes (I tucked them in with the zucchini a little) and drizzle with remaining 1 tablespoon oil, then sprinkle with remaining 1/4 cup cheese. Sprinkle with a few additional thyme leaves if desired.
Bake in upper third of oven until set and golden brown, about 20 minutes.
Loooks great Heather,I always seem to have leftover rice this is a great way to use it up.
I’ll have to try this.