Zucchini Rice Gratin
Photo © Deb Perelman
- 1/3 cup white rice, long-grain is suggested but use whatever you prefer
- 5 tablespoons olive oil
- 1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick
- 1/2 pound plum tomatoes, sliced 1/4-inch thick
- Table salt and 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 leaves
- 1/2 cup grated Parmesan, divided
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Onion, medium (1)
- Plum tomatoes (1/2 pound)
- Thyme, fresh leaves (1 teaspoon)
- Zucchini (1 1/2 pounds)
- Cooking & Baking
- Garlic cloves (3)
- Olive oil (5 tablespoons)
- Table salt and freshly ground black pepper (1)
- Pasta & Grains
- White rice (1/3 cup)
- Dairy
- Parmesan, grated (1/2 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published July 31, 2012 (6 months ago).
411 people saved this recipe.
