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Zucchini Rice Gratin Recipe

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This recipe for Zucchini Rice Gratin, by , is from Marion the Vegetarian, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 cup cooked rice
2-3 zucchini (1 lbs.)
1 lb. tomatoes
1 medium onion
3 garlic cloves
2 large eggs
1 tsp. thyme
cup grated Parmesan
Olive oil
Salt and pepper

Directions:
Directions:
1. Preheat oven to 425. Cook rice according to package directions.

2. Slice zucchini and tomato into -inch slices. Halve and then thinly slice onion. Mince garlic. Remove thyme leaves from stem and chop.

3. Toss zucchini with 1 Tbsp. olive oil and salt in a shallow baking pan. Toss tomatoes with Tbsp. olive oil and salt in another baking pan. Roast zucchini in upper third of oven for 20 minutes and tomatoes in lower third for 10 minutes, turning vegetables once halfway through roasting. Leave oven on.

4. While vegetables are cooking, heat oil in a large skillet. Add onion and garlic and cook over very low heat, covered, stirring occasionally, until very tender (15-20 minutes).

5. Beat eggs. Stir together cooked rice, onion mixture, eggs, thyme, cup Parmesan, tsp. salt, and tsp. pepper.

6. When all ingredients are prepared, spread half of rice mixture in a shallow 2-quart baking dish, then top with half of the zucchini. Spread remaining rice mixture on top, then top with the remaining zucchini. Top with tomatoes, then drizzle with remaining Parmesan.

7. Bake in upper third of oven until set and golden brown (about 20 minutes).

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
60-80 minutes
Personal Notes:
Personal Notes:
This gratin can be a side dish but also makes a filling main dish with a green salad. It's one of my favorite things to make in the summer with fresh zucchini and tomato.

 

 

 

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