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ZUCCHINI,RICEGRATIN

.l/3 cup white rice
l=l/2 lbs.(3 medium) slicedcrosswise into l/4 inch slices
6=l/2 tbsps. olive oil divided
l/2 lb. plum tomatoes sliced crosswise
l med. onion halved abd sliced
3garlic cloves minced
2 large eggs slightly beaten
l tsp. chopped thyme
l/2 cup grated parmesan
Heat oven 450. cook rice according to pk . directions (orzo pasta may be substituted). Toss zucchini with l tnbsps. oil and l tsp. salt in bakibg pan. toss tomastoes with l/2 tbsps. oil and l/4 tsp. salt in another baking pan (or do one and then the other in same pan) roast tomsatoes l0 mins. – roast zuc cinini 20mins
Meanwhile cook onion and gaic with l/2 tsp. salt in 2 tbsps. oil in large heavy skillet covered over low hea stirri. ng occasionally until very tender l5-20 mins. Stir tohether onion mixture , cooked rice, eggs, thyme, l/4 cup cheese , l tbsps. oil, l/4 tsp. salt and l/2 tsp. pepper. Spread half of rice mixture in a shallow 2 qt. 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 tbsps. oil then sprinkle with remaining l/4 cup cheese. Bake in oven until set and golden brown, about 20 mins.
YOU CAN SUBSTITUTE RICE WITH ORZO BUT ADD MORE THAN l/3 CUPS. gOURMET MAGAZINE

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https://recipes.connorbowen.com/recipe/zucchiniricegratin/