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Roasted Zucchini, Tomato, and Rice Gratin

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.

Roasted Zucchini, Tomato, and Rice Gratin

How to Make a Roasted Zucchini, Tomato, and Rice Gratin

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 the tray into the oven and roast zucchini and tomatoes, turning 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 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 the remaining 1/4 cup cheese.

Roasted Zucchini, Tomato, and Rice Gratin

Place into the upper third of the oven until set and golden brown, about 20 minutes. Remove from oven then garnish with fresh basil. Serve immediately. Enjoy.

Roasted Zucchini, Tomato, and Rice Gratin

 

Roasted Zucchini, Tomato, and Rice Gratin

Roasted Zucchini, Tomato, and Rice Gratin

Servings: 4

Ingredients

  • 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)
  • ¼ cup grated Parmesan divided
  • Sea salt and freshly cracked pepper to taste

Instructions

  • 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 the tray into the oven and roast zucchini and tomatoes, turning 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 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 the remaining 1/4 cup cheese.
  • Place into the upper third of the oven until set and golden brown, about 20 minutes. Remove from oven then garnish with fresh basil. Serve immediately. Enjoy.
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Recipe Rating




19 Comments

  1. 5 stars
    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.

    1. Christi,

      I’m so happy! I’m really glad you enjoyed the recipe. Thanks for taking the time to let me know.

      -Pam