zucchini, tomato and rice gratin
A delicious zucchini, tomato and rice gratin perfect for a side dish, featuring layers of roasted vegetables and cheesy goodness.
Equipment
- oven
- large skillet
- baking sheets
- 2-quart baking dish
Ingredients
Rice and Vegetables
- ⅓ cup uncooked white rice long-grain suggested
- 5 tablespoons olive oil
- 1 ½ pounds zucchini (about 3 medium), sliced ¼-inch thick
- ½ pound plum tomatoes sliced ¼-inch thick
- Table salt
- freshly ground black pepper
- 1 medium onion halved lengthwise and thinly sliced
- 3 cloves garlic minced
- 2 large eggs lightly beaten
- 1 teaspoon chopped fresh thyme leaves
- ½ cup grated Parmesan divided
Instructions
Preparation
- Preheat oven to 450°F.
- Cook the rice according to your favorite method.
- While rice cooks, coat baking sheets with olive oil and spread zucchini and tomato slices.
- Sprinkle with salt and pepper, roast tomatoes for 10 minutes and zucchini for 20, flipping zucchini halfway through.
- Heat skillet over medium heat, add olive oil, onions, garlic, and salt, cook until onions are limp.
- Combine onion mixture, rice, eggs, thyme, half of the grated cheese in a bowl, add pepper.
- Coat a shallow baking dish with olive oil, spread half of the rice mixture, layer half of roasted zucchini, then remaining rice mixture, remaining zucchini, and tomato slices on top.
- Sprinkle with remaining cheese and bake until set and golden brown for about 20 minutes.
Notes
Make sure to adjust the cooking times based on your oven and rice method. The dish is best served rustic and cozy.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 700IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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