Zucchini Rice Gratin

By LaLaCooks

Andrea Albin

Review: I think this recipe was very flavorful and is a great way to use some of the prolific zucchini from the garden. Keeping to the recipe ratio, I used 1 C of leftover long grain brown rice. The recipe reads to cook the onions until tender, but I cooked them until they were caramelized. This added much flavor to the dish. I also used fresh picked Sungold cherry tomatoes (I roasted them whole). The fresh thyme was also delicious! I also like how it was not heavy on the rice so the taste and seasoning of the vegetables came through. It didn't seem terribly time consuming as many of the steps could be done simultaneously (and as for dishes, lining the roasting pans with parchment cuts down on clean-up!) It's a nice keeper recipe for our summer produce!
by A Cook from Santa Cruz, CA on 08/28/11

Ingredients

• 1/3 cup long-grain white rice
• 1 1/2 pounds zucchini (about 3 medium), sliced crosswise 1/4 inch thick
• 6 1/2 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

Preparation

Step 1

Preparation

Preheat 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 in 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 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese.

Bake in upper third of oven until set and golden brown, about 20 minutes.

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