⅓cuplong-grain white riceprepared per instructions
1jumbo egglightly beaten
1tbspfresh basilchopped (more for garnish)
Sea salt and freshly cracked pepperto taste
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.