Roasted Zucchini, Tomato, and Rice Gratin

I saw this recipe over at Heather Homemade that looked delicious and simple – plus it used ingredients I had on hand. It was fun and easy to make and tasted really delicious with the Pork Medallions with a Balsamic Honey Mustard Sauce and the Wilted Spinach with Dried Cherries and Pine Nuts.

Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Cook rice according to package instructions.

While rice cooks, toss zucchini coins and tomato slices with 1 tablespoon of olive oil Season with sea salt and freshly cracked pepper, to taste.

Place tray into the oven and roast zucchini and tomatoes, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes. Leave the oven on.

Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the onion and cook over low heat, stirring occasionally, until very tender, 15 to 20 minutes. Add minced garlic and cook, stirring constantly, for 1 minute. Remove from heat. Pour into a bowl with the rice and mix. Let the mixture cool for a bit.

Add the egg, basil, 1/4 cup cheese to the rice mixture then season with sea salt and freshly cracked pepper, to taste. Spread the  rice mixture in a shallow 2-quart baking dish then top with the zucchini coins followed by tomato slices. Sprinkle with remaining 1/4 cup cheese.

Place into the upper third of oven until set and golden brown, about 20 minutes. Remove from oven then garnish with fresh basil. Serve immediately. Enjoy.

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Roasted Zucchini, Tomato, and Rice Gratin

Yield: 4

Ingredients:

1/3 cup long-grain white rice, prepared per instructions
2 tbsp olive oil, divided
1 zucchini, sliced
2 tomatoes, sliced
1/2 medium onion, diced
3 garlic cloves, minced
1 jumbo egg, lightly beaten
1 tbsp fresh basil, chopped (more for garnish)
1/4 cup grated Parmesan, divided
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Cook rice according to package instructions.

While rice cooks, toss zucchini coins and tomato slices with 1 tablespoon of olive oil Season with sea salt and freshly cracked pepper, to taste.

Place tray into the oven and roast zucchini and tomatoes, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes. Leave the oven on.

Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the onion and cook over low heat, stirring occasionally, until very tender, 15 to 20 minutes. Add minced garlic and cook, stirring constantly, for 1 minute. Remove from heat. Pour into a bowl with the rice and mix. Let the mixture cool for a bit.

Add the egg, basil, 1/4 cup cheese to the rice mixture then season with sea salt and freshly cracked pepper, to taste.. Spread the rice mixture in a shallow 2-quart baking dish, then top with the zucchini coins followed by tomato slices. Sprinkle with remaining 1/4 cup cheese.

Place into the upper third of oven until set and golden brown, about 20 minutes. Remove from oven then garnish with fresh basil. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Heather Homemade

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17 Responses to “Roasted Zucchini, Tomato, and Rice Gratin”

  1. 1

    Anne ~ Uni Homemaker — September 18, 2013 @ 9:21 pm

    Sounds wonderful! I love roasted veggies and this gratin sounds delicious!

    [Reply]

  2. 2

    Carmen Rosa — September 19, 2013 @ 2:54 am

    I love all kinds of roasted veggies. Love the combination of flavors in this dish!

    [Reply]

  3. 3

    Blond Duck — September 19, 2013 @ 4:10 am

    Sounds amazing!

    [Reply]

  4. 4

    Mary — September 19, 2013 @ 4:24 am

    Oh a perfect way to use up the summer tomato and zucchini – delicious
    mary x

    [Reply]

  5. 5

    Jenn — September 19, 2013 @ 5:21 am

    Loving this recipe.. I’m always trying to find new ways to serve zucchini!!

    [Reply]

  6. 6

    lenia — September 19, 2013 @ 6:20 am

    Pure bliss!Love it!

    [Reply]

  7. 7

    Susan @ The Spice Garden — September 19, 2013 @ 7:44 am

    Ah, those zucchini just keep on comin’! Good thing there are so many good recipes to use them up!

    [Reply]

  8. 8

    Pamela @ Brooklyn Farm Girl — September 19, 2013 @ 8:56 am

    Great harvest dish! Looks so healthy and delicious!

    [Reply]

  9. 9

    Marjie — September 19, 2013 @ 2:32 pm

    Starch and veggies in one dish, and it uses the oven to take the chill off the fall night! How wonderful!

    [Reply]

  10. 10

    Kim in MD — September 19, 2013 @ 3:22 pm

    This looks amazing, Pam!

    [Reply]

  11. 11

    Jovina Coughlin — September 19, 2013 @ 4:20 pm

    Roasting always does such great things for vegetables. Add a lot of flavor to rice.

    [Reply]

  12. 12

    Joanne — September 19, 2013 @ 4:26 pm

    I have all of these ingredients also! Wonder if there’s still time to get this on the table tonight..

    [Reply]

  13. 13

    vanillasugarblog — September 19, 2013 @ 5:40 pm

    This does sound really good.
    I love these kinds of side dishes that for me, turn into a meal.

    [Reply]

  14. 14

    Dawn @ Words Of Deliciousness — September 19, 2013 @ 7:10 pm

    I really like the ingredients that you used in this dish. This looks delicious.

    [Reply]

  15. 15

    Angie@Angie's Recipes — September 19, 2013 @ 8:54 pm

    Love the combo of roasted veggies and rice! The gratin looks wonderful, Pam.

    [Reply]

  16. 16

    Lia — September 20, 2013 @ 8:35 am

    A fantastic and very complete meal!
    Cheers and hope you have a fantastic weekend,
    Lia.

    [Reply]

  17. 17

    Chris — September 21, 2013 @ 7:28 am

    Colorful and nutritious, Trevor would hate it, lol.

    [Reply]

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