Zucchini Rice Gratin

rserves 4-6

ecipe adapted from Gourmet Magazine

 

• 1 1/2 pounds zucchini (about 3 medium), sliced crosswise 1/4 inch thick
• 7 tablespoons olive oil, divided
• 1/2 pounds plum tomatoes, sliced crosswise 1/4 inch thick
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 large eggs, lightly beaten
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• a heavy pinch of red pepper flakes
• 2 1/2 cups cooked rice
• 1 1/3  cups grated Parmesan,  divided

Preheat oven to 450°F with racks in upper and lower thirds.

Toss zucchini with 1 tablespoon oil and season with salt & pepper on a baking sheet. Toss tomatoes with 1 tablespoon oil on an additional baking sheet and season with salt & pepper. Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Reduce oven temperature to 400F

Meanwhile, cook onion and garlic with 2 tablespoons of olive oil in a larger skillet, over medium heat until softened, about 8 minutes. 

Stir together onion mixture, cooked rice, eggs, thyme, oregano, red pepper flakes,  1 cup parmesan, 1 tablespoon oil, and season with salt & pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/3 cup cheese.

Bake in upper third of oven until set and golden brown, about 20 minutes.