Roasted Zucchini & Tomato Rice Gratin
A Kitchen Muse: 
Recipe type: vegetable casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A delicious casserole using fresh zucchini and summer tomatoes - perfect as a side dish or entree!
  • 1 cup cooked brown or white rice
  • 3 pounds zucchini, sliced crosswise ¼ inch thick
  • 5 tablespoons olive oil, divided
  • 1 pint cherry or grape tomatoes, sliced in half
  • 1 medium onion, halved lengthwise and thinly sliced
  • 3 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 1 teaspoon chopped thyme
  • 2-3 sprigs of fresh thyme
  • ½ cup grated Parmesan cheese, divided
  • Kosher salt and cracked black pepper
  1. Preheat oven to 450°F with racks in upper and lower thirds.
  2. Cook rice according to package instructions.
  3. While rice cooks, place zucchini on a foiled lined cookie sheet that has been sprayed with olive oil spray.
  4. Spray the tops of the zucchini with oil spray, sprinkle with Kosher salt and cracked black pepper. (Don't over salt as the roasting will make the veggies salty too)
  5. Repeat the process with the tomatoes on a sprayed, foil-lined cookie sheet.
  6. Salt and pepper the tomatoes.
  7. Add a few sprigs of fresh thyme.
  8. Roast zucchini in upper third of oven and tomatoes in lower third, turning zucchini once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini.
  9. Leave oven on.
  10. While veggies are roasting, cook onion and garlic with ½ teaspoon salt in 1 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.
  11. Stir together cooked onion mixture, cooked rice, eggs, thyme, ¼ cup cheese and 1 tablespoon oil.
  12. Season with cracked black pepper.
  13. Spread rice mixture in a shallow 2-quart baking dish.
  14. Top with roasted zucchini.
  15. Top with roasted tomatoes and sprinkle with remaining ¼ cup cheese.
  16. Bake in upper third of oven until set and golden brown, about 20 minutes.
Recipe by A Muse in My Kitchen at