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.
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Ayleen Gramajo
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids love it!
Micheal Wine
[email protected]I'm always looking for new ways to cook zucchini, and this recipe is a keeper. It's so simple, yet so flavorful.
Shafatul Arefin
[email protected]This is one of my favorite recipes to make in the summer, when zucchini and tomatoes are at their peak.
Roh Ullah
[email protected]I made this gratin for a potluck, and it was a huge success. Everyone loved it!
Breleigh Hollie
[email protected]This gratin is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
krystal tipene
[email protected]I love that this recipe is so versatile. You can add different vegetables, cheeses, or herbs to customize it to your liking.
Abdullah Bhai King
[email protected]This recipe is a great way to use up leftover rice. I always have some leftover rice in my fridge, and this is a delicious way to use it up.
Sopner Vlogs
[email protected]I added a sprinkle of grated Parmesan cheese on top of the gratin before baking it. It gave the dish a nice golden crust.
Md Bayjid Babu
[email protected]I didn't have any fresh basil on hand, so I used dried basil instead. It still turned out very tasty.
Henry Loveday
[email protected]I used a combination of white and brown rice for this recipe, and it turned out great. The brown rice added a nice nutty flavor to the dish.
Sandra Velasquez
[email protected]This gratin was a hit with my family! Even my picky kids loved it. The leftovers were just as good the next day, which is always a plus.
Tabsr Apstd
[email protected]I'm not usually a fan of zucchini, but this recipe changed my mind. The zucchini was so tender and flavorful, and it paired perfectly with the tomatoes and rice. I'll definitely be making this again.
Fikile Mthimunye
[email protected]I was quite skeptical about this recipe at first, but I'm glad I gave it a try. The gratin turned out even better than I had imagined. The zucchini and tomatoes roasted beautifully, and the rice was cooked to perfection. Highly recommended!
ziggo kenya
[email protected]This zucchini tomato rice gratin was an explosion of flavors in my mouth! The combination of the sweet tomatoes, savory zucchini, and fluffy rice was simply divine. I'll definitely be making this again and again.