recipe WEDNESDAY: Zucchini Tomato Rice Gratin

Zucchini Tomato Rice Gratin

Many people with back yard gardens know the challenges of staying on top of the abundance of summer veggies from your back yard. This recipe is a great way to make use of  just those vegetables! It makes a yummy side dish or even light meal. If you don't have a garden, these vegetables can all be found organically and locally during this time of year.








1/2 c uncooked rice
5 tbsp olive oil
2-3 medium zucchini, sliced 1/4-inch thick
2-4 plum tomatoes, sliced 1/4-inch thick
1 medium onion, diced
 2-4 garlic cloves, minced
2 beaten eggs
1 tspn chopped thyme
1/2 c grated Pecorino Romano
sea salt and ground pepper to taste

Preheat oven to 450°F.
Begin to cook rice as directed.


While rice cooks, lightly coat zucchini slices in olive oil, salt and pepper then line on first baking sheet. Roast for 20 minutes, flipping halfway through.  Repeat for tomatoes, but only roasting for 10 minutes.
Heat olive oil in pan, add onions and garlic. Lightly season and allow to cook until preferred amount.
When rice finishes, mix in onions and garlic along with thyme, seasoning, half of the cheese and beaten egg.
Coat a bake dish (approximately 8x8) with olive oil. Layer rice mixture on bottom of dish. Arrange half of roasted zucchini on top. Layer zucchini slice, then tomato slices followed by remaining cheese. Bake for additional 20 minutes. Enjoy!