Roasted Zucchini, Tomato, and Rice Gratin
I saw this easy roasted zucchini, tomato, and rice gratin recipe on Heather Homemade that looked delicious and simple–plus it used ingredients I had on hand. This easy gratin recipe was fun and easy to make, and tasted really delicious with pork medallions with a balsamic honey mustard sauce and wilted spinach with dried cherries and pine nuts.
Roasted Zucchini, Tomato, and Rice Gratin
Ingredients
- â…“ cup long-grain white rice prepared, per instructions
- 2 tbsp olive oil, divided
- 1 zucchini, sliced
- 2 tomatoes, sliced
- ½ medium onion, diced
- 3 garlic cloves, minced
- 1 jumbo egg, lightly beaten
- 1 tbsp fresh basil, chopped (more for garnish)
- ÂĽ cup grated Parmesan, divided
- Sea salt and freshly cracked pepper, to taste
How to Make a Roasted Zucchini, Tomato, and Rice Gratin
Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment, then coat it with olive oil cooking spray very well.
Cook rice in a small saucepan according to package instructions.
While rice cooks, toss zucchini coins and tomato slices with 1 tablespoon of olive oil, then season with sea salt and freshly cracked pepper to taste.
Place the baking sheet into the oven and roast the zucchini and tomatoes, turning the vegetables once halfway through roasting, until tender and lightly golden, about 10 minutes. Leave the oven on.
Meanwhile, heat the remaining olive oil in a large 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. Add the mixture to a bowl with the rice and mix. Let the mixture cool for a bit.
Add the egg, basil, and ÂĽ cup of cheese to the rice mixture, then season with sea salt and freshly cracked pepper to taste.
Spread the rice mixture in a shallow, small baking dish, then top with the zucchini coins, followed by tomato slices.
Sprinkle with the remaining ÂĽ cup cheese.
Place in the oven until tender and golden brown, about 20 minutes.
Remove from the oven, then garnish with fresh basil.
Serve immediately. Enjoy.
Ingredients
- â…“ cup long-grain white rice prepared per instructions
- 2 tbsp olive oil divided
- 1 zucchini sliced
- 2 tomatoes sliced
- ½ medium onion diced
- 3 garlic cloves minced
- 1 jumbo egg lightly beaten
- 1 tbsp fresh basil chopped (more for garnish)
- ÂĽ cup grated Parmesan divided
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with foil, then coat it with olive oil cooking spray.
- Cook rice in a small saucepan according to package instructions.
- While rice cooks, toss zucchini coins and tomato slices with 1 tablespoon of olive oil, then season with sea salt and freshly cracked pepper to taste.
- Place the baking sheet into the oven and roast the zucchini and tomatoes, turning the vegetables once halfway through roasting, until tender and lightly golden, about 10 minutes. Leave the oven on.
- Meanwhile, heat the remaining olive oil in a large 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. Add the mixture to a bowl with the rice and mix. Let the mixture cool for a bit.
- Add the egg, basil, and ÂĽ cup of cheese to the rice mixture, then season with sea salt and freshly cracked pepper to taste.
- Spread the rice mixture in a shallow, small baking dish, then top with the zucchini coins, followed by tomato slices.
- Sprinkle with the remaining ÂĽ cup cheese.
- Place in the oven until tender and golden brown, about 20 minutes.
- Remove from the oven, then garnish with fresh basil.
- Serve immediately. Enjoy.
Sounds wonderful! I love roasted veggies and this gratin sounds delicious!
I love all kinds of roasted veggies. Love the combination of flavors in this dish!
Sounds amazing!
Oh a perfect way to use up the summer tomato and zucchini – delicious
mary x
Loving this recipe.. I’m always trying to find new ways to serve zucchini!!
Pure bliss!Love it!
Ah, those zucchini just keep on comin’! Good thing there are so many good recipes to use them up!
Great harvest dish! Looks so healthy and delicious!
Starch and veggies in one dish, and it uses the oven to take the chill off the fall night! How wonderful!
This looks amazing, Pam!
Roasting always does such great things for vegetables. Add a lot of flavor to rice.
I have all of these ingredients also! Wonder if there’s still time to get this on the table tonight..
This does sound really good.
I love these kinds of side dishes that for me, turn into a meal.
I really like the ingredients that you used in this dish. This looks delicious.
Love the combo of roasted veggies and rice! The gratin looks wonderful, Pam.
A fantastic and very complete meal!
Cheers and hope you have a fantastic weekend,
Lia.
Colorful and nutritious, Trevor would hate it, lol.
I have to say I was skeptical, but this is a very delicious well-balanced recipe. It is gluten-free and sugar free. It can be a whole meal or a side dish. I will be making this recipe again.
Christi,
I’m so happy! I’m really glad you enjoyed the recipe. Thanks for taking the time to let me know.
-Pam
I made this recipe for our Sunday supper. We loved the subtle and delicious flavour and the texture. Thank you!
I think that this recipe might not serve 4 as a main – maybe no more than 3? I made it in an oval casserole dish (1-1/2 qts) and it was half-filled. The 2 of us ate it as our main with a lettuce salad, and there were no leftovers! 🙂
The amount of rice for 2 was perfect – I always use basmati vs long grain. I used a small zucchini – 6 oz of coins. I cut them about 1/3-inch which worked out well. Unfortunately, I didn’t use enough tomatoes – I weighed out 9 oz. – I’ll use 12 oz. the next time. I also sliced my tomatoes too thinly and they were mushy and floppy. I used smaller Heirloom tomatoes (Purple Bumblebees) from my garden that are about 1-3/4 inches across. Next time, I’ll slice them at ~1/2-inch. And I shud have used the same width of tomatoes as in your photo! I kept waiting for the zuc and tomatoes to brown, but then I reread the recipe 🙂 – which clearly said roast “until tender”. I have to pay more attention to directions!
The 1/2 medium onion was perfect in amount and I used 1 tsp of grated garlic. I used 2 L eggs instead of a jumbo.
The directions mention using 1/4 cup of parmesan x 2. I used the 1/4 cup amount (actually, I probably used about 1/3 cup) that was called for in the ingredient list. And when I tasted it, I felt that amount was “right on” – more cheese wud have taken away from the subtle flavour of the fresh veg. I’d divided the cheese as suggested, and I use freshly grated Parmigiano-Reggiano.
I might add a 1/2 tsp of Tabasco the next time to the egg and basil mixture before adding the cooled rice.
Thanks again, Pam. This was very nice and will become an official summer favourite!
Helen,
I’m so glad you enjoyed this recipe and that it will become a summer favorite! Thanks for taking the time to let me know.
-Pam