Friday, July 31, 2015

Tomato Zucchini Rice Gratin

If you have a garden overflowing with summer squash or tomatoes this summer, this luscious, healthy, and simple dish is for you! And if you have some leftover rice from takeout or cooked grains hanging around in the fridge, all the better. This easy to make cheesy bubbly casserole takes about 45 minutes to bake, and although yes, you do have to turn on the oven- it's well worth it. This can be served hot, warm, or room temperature. I topped it with fresh basil at the end, mmmm.


2 pounds ripe tomatoes, mostly diced, one tomato thinly sliced

1 cup cooked rice, farro or barley

2 medium zucchini, diced

1 large onion, roughly chopped

4 cloves garlic, minced

3 eggs, lightly whisked

4-5 tablespoons Olive Oil

1 cup Gruyere Cheese or Sharp Cheddar, grated

Salt and Pepper

Two pinches Red Chili Pepper Flakes (optional)

1 teaspoon fresh Thyme chopped

2 sprigs fresh basil, torn


Preheat oven to 375 degrees

Heat a large dutch oven on the stove top at medium low heat with 4 tablespoons of the olive oil. Add onions and cook until translucent, about 5 minutes. Add the garlic, and cook for about 30 seconds. Throw in zucchini, tomatoes, chopped thyme, chili pepper flakes if using, and seasonings to taste. Gently stir with a wooden spoon. Let simmer for about 15 minutes. Meanwhile beat the eggs in a bowl, and grate the cheese. Gently fold in the eggs, grated cheese, and cooked rice to the pot, stirring gently. Pop that beauty in the heated oven, and bake for 45 minutes. Take it out, let cool for about 5 minutes. Sprinkle basil on top and serve. Buon Appetito!

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