Best 2 Zucchini Tomato Rice Gratin Recipes

Craving a hearty and flavorful meal? Look no further than Zucchini Tomato Rice Gratin, a delectable dish that combines the goodness of zucchini, tomatoes, rice, and a creamy cheese sauce. This versatile dish can be a delightful main course or a satisfying side dish, perfect for special occasions or everyday meals.

This recipe article features a collection of Zucchini Tomato Rice Gratin recipes, each with its unique twist. From classic gratin recipes to innovative variations, there's something for every palate. Whether you prefer a meatless option or a cheesy indulgence, these recipes offer a range of flavors and textures to tantalize your taste buds.

One recipe showcases a traditional gratin made with zucchini, tomatoes, rice, and a creamy béchamel sauce, topped with a golden crust of Parmesan cheese. Another recipe adds a touch of spice with roasted red peppers and a tangy tomato sauce, creating a vibrant and flavorful dish. If you're looking for a lighter option, try the recipe that uses quinoa instead of rice, resulting in a gluten-free and protein-packed gratin.

For those who love a cheesy delight, there's a recipe that incorporates three types of cheese – mozzarella, cheddar, and Parmesan – creating a rich and gooey gratin that's sure to be a crowd-pleaser. And for a vegetarian twist, the recipe using roasted vegetables and a creamy goat cheese sauce offers a delightful combination of flavors and textures.

With its versatility and ease of preparation, Zucchini Tomato Rice Gratin is a dish that will quickly become a favorite in your kitchen. So, gather your ingredients, preheat your oven, and embark on a culinary journey with these delicious Zucchini Tomato Rice Gratin recipes.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI, TOMATO, AND RICE GRATIN

Zucchini, Tomato, and Rice Gratin image

Adapted by Smitten Kitchen from a recipe originally in 3/2008 Gourmet. A great way to use up excess zuke and tomatoes. I use brown rice and add feta cheese and a bit of Greek oregano to mine. Save dirty pans by cooking the rice in the skillet you will use later for the onions, and cover your baking sheets with parchment; foil reacts with the acid in tomatoes. You'll get fewer servings if having it as a vegetarian main course.

Provided by zeldaz51

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup uncooked long-grain white rice
5 tablespoons olive oil
1 1/2 lbs zucchini, sliced 1/4-inch thick (about 3 medium)
1/2 lb plum tomato, sliced 1/4-inch thick
salt & freshly ground black pepper
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, minced
2 large eggs, lightly beaten
1 teaspoon chopped fresh thyme leave
1/2 cup grated parmesan cheese, divided

Steps:

Preheat oven to 450°F Cook the rice according to your favorite method.
While rice cooks, coat two large baking sheets each with a tablespoon of a of olive oil. Spread zucchini and tomato slices on the baking sheets in as close to a single layer as you can. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through, but don't bother to flip the tomatoes.
Heat a large, heavy skillet over medium heat. Once heated, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish. Spread half of the rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it, arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake in the top third of the oven until set and golden brown, about 20 minutes.

Nutrition Facts : Calories 348.8, Fat 23.6, SaturatedFat 5.5, Cholesterol 104, Sodium 245.7, Carbohydrate 23.9, Fiber 3.1, Sugar 7.2, Protein 12.1

ZUCCHINI TOMATO RICE GRATIN

Zucchini Tomato Rice Gratin image

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

Ingredients

1 c cooked, cooled rice
olive oil for pans and 1 teaspoon for rice
3 medium zucchini,sliced thin
2 large tomatoes, sliced thin
1 medium onion, sliced thin
3 clove garlic
2 large eggs, slightly beaten
2 tsp dried thyme
1/2 c freshly shredded parmesan or asiago
salt and pepper to taste

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.

Tips:

1. **Choose firm and fresh zucchini and tomatoes.** Overripe vegetables will release too much water and make the gratin soggy. 2. **Use a variety of cheeses.** Grated Parmesan, mozzarella, and cheddar are all good choices. You can also use a combination of cheeses. 3. **Cook the rice until it is tender but still has a slight bite to it.** Overcooked rice will become mushy in the gratin. 4. **Don't overmix the ingredients.** Overmixing will make the gratin dense and heavy. 5. **Bake the gratin until it is golden brown and bubbly.** This will ensure that the gratin is cooked through and the cheese is melted and gooey.

Conclusion:

Zucchini tomato rice gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice and vegetables. With its simple ingredients and customizable toppings, this gratin is sure to be a hit with the whole family.