Zucchini Rice Gratin Recipe

Looking for an easy Zucchini Rice Gratin recipe? Learn how to make Zucchini Rice Gratin using healthy ingredients.


Submitted by daetara

Makes 4 servings



Smitten Kitchen's Recipe (I added more tomatoes) : http://smittenkitchen.com/blog/2012/07/zucchini-rice-gratin/

Recipe Ingredients for Zucchini Rice Gratin

1 cup rice
5 tablespoons olive oil
1 1/2 pounds zucchini
1 pound tomatoes
1 medium onion
3 cloves garlic
2 large eggs
1 teaspoon chopped fresh thyme leaves
3 oz grated Parmesan

Recipe Directions for Zucchini Rice Gratin

  1. Preheat oven to 450F. 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.

  2. 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.

  3. 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.

  4. 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.

Categories

Vegetables, Gluten-Free

Nutrition Facts
Serving Size 418.5g
Amount Per Serving
Calories
384
Calories from Fat
235
% Daily Value*
Total Fat
26.1g
40%
Saturated Fat
6.9g
35%
Trans Fat
0.0g
Cholesterol
108mg
36%
Sodium
400mg
17%
Potassium
819mg
23%
Total Carbohydrates
25.7g
9%
Dietary Fiber
4.1g
16%
Sugars
7.5g
Protein
15.3g
Vitamin A 30% Vitamin C 77%
Calcium 32% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in vitamin C
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