2000s Recipes + Menus
Zucchini Rice Gratin
Serves4 to 6 (side dish)
- Active time:25 min
- Start to finish:1 1/4 hr
March 2008
With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish, but it really doesn’t need anything more than a green salad to make it a satisfying dinner.
- 1/3 cup long-grain white rice
- 1 1/2 lb zucchini (about 3 medium), sliced crosswise 1/4 inch thick
- 6 1/2 tablespoons olive oil, divided
- 1/2 lb plum tomatoes, sliced crosswise 1/4 inch thick
- 1 medium onion, halved lengthwise and thinly sliced
- 3 garlic cloves, finely chopped
- 2 large eggs, lightly beaten
- 1 teaspoon chopped thyme
- 1/2 cup grated Parmigiano-Reggiano, divided
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Preheat oven to 450°F with racks in upper and lower thirds.
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Cook rice according to package instructions.
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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.
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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.
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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.
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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.
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Bake in upper third of oven until set and golden brown, about 20 minutes.
- Keywords
- andrea albin,
- quick kitchen,
- zucchini,
- vegetarian,
- cheese
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