Roasted Zucchini, Tomato, and Rice Gratin
Servings 4
Equipment
- Small Saucepan
- Large skillet
- Small Baking Dish
Ingredients
- ⅓ 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 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 ¼ 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 ¼ 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.