Zucchini & Tomato Rice Gratin

Adapted from a Recipe adapted by SmittenKitchen.com - I have made it larger and eliminated a lot of the olive oil.

3 medium/large zucchini, sliced 1/4" thick
5-6 plum tomatoes, sliced 1/4" thick
1 Cup uncooked long grain rice, cooked as you prefer (I used long grain brown jasmine rice)
2 eggs
1 Cup grated parmesan, 3/4 C for rice mixture, 1/4 cup for sprinkling
1 large onion, sliced thin - I used a huge Spanish onion
3 cloves of garlic, minced
2 T olive oil - really, just enough to cook the onions and garlic in
1 t dried thyme or 1 t fresh
salt & pepper


Preheat oven to 450 - line baking sheets with parchment, you can brush with olive oil but I don't bother, lay out slices of zucchini and tomato, sprinkle with salt and pepper.  Roast zucchini for 20min, roast tomatoes for 10 min.

Heat oil over medium in heavy pan with lid, add onion and garlic, lower heat and cover, stirring occasionally until onions are soft and limp - about 15 minutes.  Remove to bowl, combine with thyme, rice, eggs, parmesan and salt and pepper to taste.

Layer 1/2 rice mixture on bottom of non-stick or oiled 2 qt or larger baking dish, place a layer of zucchini, place the rest of the rice, another layer of zucchini and then the tomatoes.  Sprinkle remaining parmesan on top.

Bake until browned - about 25 minutes.  My oven browns best when I use a rack near the top.