Zucchini Rice Gratin

Recipe posts abound. I’ve just got food on the brain! So far we’ve grown what we estimate to be about 150 pounds of veggies this spring/summer. Of that 150 pounds, 45 has been zucchini. Zucchini that I grew on accident (another story for another day). I’ve been using it up/giving it away as fast as possible. Same with tomatoes. So this recipe, using both of those things and ingredients I had on hand, caught my eye. It was also fun to try something new. I didn’t realize how delicious rice gratin was.

This recipe is perfect. Combining (jasmine) rice, thyme, onions, garlic and topping it with broiled zucc, tomatoes and parmesan cheese…I don’t have words. The burst of summer tomato flavor, paired with the chewy rice. Aaahhh…heaven. This will be a regular for sure.

Zucchini Rice Gratin

1/3 cup uncooked 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

Preheat oven to 450°F. Cook the rice according to your favorite method. The package directions work in some cases, but check my notes above about adjustments I find I have to make. If you cook the rice in a large, wide-ish covered skillet, it might cook even faster but you’ll have the chance to use it again (and save on dirty dishes) when you need to cook the onions in a bit.

While rice cooks, coat two large (or, if you have the same pitifully small oven as I do, three smaller) baking sheets each with a tablespoon of a of olive oil (a bit less for smaller pans). 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; it’s not worth the messy effort for the tomatoes. Leave oven on.

Your zucchini will most likely not have slices that look like coasters. It only happens when you have a 10 pound zucchini…which haunts you from the corner of the kitchen.

Heat large, heavy skillet (such as the one you used to cook your rice) over medium heat. Once hot, 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 rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it and please don’t worry about being neat about this; dinner will be “rustic” tonight! Arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake until set and golden brown, about 20 minutes. Each oven varies, but I find mine does the very best browning when the dish is on a rack near the top of the oven.


Let cool and gobble up.


4 thoughts on “Zucchini Rice Gratin

  1. This sounds tasty and since I have zukes and romas, AND I have to bring a vegetable dish to a potluck tomorrow, I think I bring this! Thanks for sharing.

  2. The casserole sounds yummy. What temperature is the oven set on to roast the zucchini and tomatoes. I couldn’t find it in your recipe. Thanks.

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