With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish, but it really doesn't need anything more than a green salad to make it a satisfying dinner.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 4 to 6 (side dish) servings
Ingredients
Preparation
Step 1
Preheat oven to 450°F with racks in upper and lower thirds.
Step 2
Cook rice according to package instructions.
Step 3
While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.
Step 4
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. Leave oven on.
Step 5
Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.
Step 6
Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon 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 1/4 cup cheese.
Step 7
Bake in upper third of oven until set and golden brown, about 20 minutes.
