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