ZUCCHINI TOMATO RICE GRATIN
End of the garden bounty dressed up fancy and delicious! I found this recipe from Deb Perelman. (Originally from Gourmet magazine March 2008.) This is involved, but SO worth the effort! I will be quadrupling this recipe in the future! It is that good!
Provided by Deb Crane
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 475 degrees. Brush 2 large baking trays with olive oil to cover bottoms of pans.
- 2. Thinly slice the zucchini,tomatoes and onion. If you have a mandolin slicer, it is easy. If not, try to keep them thin and uniform.
- 3. Place sliced zucchini and tomatoes on top of the oil covered sheets. Sprinkle generously with salt and pepper. Roast in preheated oven for about 15 minutes, until they start to wilt. Flip over the zucchini slices. You can leave the tomatoes alone. Cook for an additional 10 minutes or so, until they just start to brown around the edges. Take out of oven.... leave oven on, and drain zucchini on paper toweling if needed. Again, the tomatoes dont have to be drained. (too messy) :)
- 4. While the vegetables are roasting, heat up about 1 tablespoon of olive oil in a medium pot. Saute onion slices until transparent. Add the garlic and saute for an additional 3 minutes.
- 5. In the same pot, add the cooked chilled rice,eggs,thyme,1 teaspoon of olive oil and 1/4 cup of the asiago cheese. Salt and pepper to taste. Dont be shy with the pepper!
- 6. In a small casserole dish or cast iron skillet, layer half of the rice mixture on bottom of dish. Then 1/2 of the roasted zucchini. The rest of the rice, the rest of the zucchini and then the tomatoes. Sprinkle with remaining 1/4 cup of cheese.
- 7. Bake on top rack for about 20 minutes or until the cheese has melted.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
R Bae
[email protected]This gratin is a great comfort food. It's perfect for a cold winter night.
Ibrahim Abbasuleiman
[email protected]I'm not a big fan of zucchini, but I really enjoyed this gratin. The flavors were well-balanced and the dish was very satisfying.
Husnain Fareed
[email protected]The gratin was a bit too cheesy for my taste. I would have preferred it with less cheese.
Winnie Mayanja
[email protected]I made this gratin for a potluck and it was a big hit! Everyone loved it.
Mirriam Tembo
[email protected]This gratin is a great way to sneak some vegetables into your kids' diet. They won't even notice the zucchini!
Dsdax
[email protected]I didn't have any zucchini on hand so I used eggplant instead. It still turned out great!
Sicario Solomon
[email protected]I followed the recipe exactly and the gratin turned out perfectly. It was cheesy, flavorful, and the zucchini was cooked to perfection.
Steve the car guy
[email protected]The gratin was easy to make and it turned out great! I would definitely recommend this recipe to others.
Kimberly Vaughns
[email protected]I thought the gratin was a bit bland. I would have liked it to have more flavor.
Rifat
[email protected]This dish was a great way to use up some of the zucchini from my garden. It was also a nice change from my usual pasta dishes.
Sohan Hasan
[email protected]I loved the crispy cheese topping on this gratin. It was the perfect finishing touch to the dish.
Mustafa Hussain
[email protected]This zucchini tomato rice gratin was a hit with my family! The flavors were so well-balanced and the dish was so easy to make. I will definitely be making this again.