Zucchini Rice Gratin
A delicious layered casserole combining tender roasted zucchini, rice, and tomatoes with Parmigiano-Reggiano cheese. This Mediterranean-inspired gratin features aromatic thyme and caramelized onions for a satisfying vegetarian main dish.
Ingredients
- •⅓ cup long-grain white rice
- •1½ pounds zucchini
- •6½ tablespoons olive oil
- •½ pounds plum tomatoes
- •1 medium onion
- •3 cloves garlic
- •2 large eggs
- •1 teaspoon thyme
- •½ cup Parmigiano-Reggiano
Cooking Instructions
- 1.
Preheat oven to 450°F with racks in upper and lower thirds.
5 min
- 2.
Cook rice according to package instructions.
20 min
- 3.
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.
5 min
- 4.
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.
20 min
- 5.
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.
20 min
- 6.
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.
10 min
- 7.
Bake in upper third of oven until set and golden brown, about 20 minutes.
20 min
