End of Summer Gratin

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This gratin is a delicious use of the last crop of your summer veggies- zucchini and tomatoes specifically.

When my friend Christina dropped off a bag of vegetables from a farmer’s market that she’d been working at, I got the urge to make something special. This recipe comes from the Epicurious website, but I tweaked it some to my taste. You could use this as a side item but I felt like it was special enough to be paired with a salad and some wine.

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Recipe by This Lovely KitchenCourse: Dinner, LunchCuisine: Italian, Mediterranean, SouthernDifficulty: Medium
Servings

4

servings

This gratin is a delicious use of the last crop of your summer veggies- zucchini and tomatoes specifically.

Ingredients

  • 1/3 cup long-grain white rice

  • 3 medium zucchini, sliced crosswise 1/4 inch thick

  • 5 1/2 tablespoons olive oil, divided

  • 1/2 pounds tomatoes, sliced crosswise, 1/2 inch thick

  • 3 garlic cloves, finely chopped

  • 2 large eggs, lightly beaten

  • 1 tablespoon chopped rosemary

  • 3/4 cup Parmigiano-Reggiano, divided

Directions

  • Preheat oven to 450 degrees F.
  • Cook rice according to package instructions.
  • 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 and 1/4 teaspoon salt in another baking pan.
  • Roast zucchini in the upper third of the oven and tomatoes in the lower third, turning vegetables once halfway through roasting until tender and lightly golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.
  • Cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a heavy pan, covered, over low heat, stirring occasionally, until very tender and translucent, about 15 to 20 minutes.
  • Stir together onion mixture, cooked rice, eggs, rosemary, 1/2 cup cheese, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of the rice over the mixture in a shallow 2-quart baking dish, then top with half of the zucchini.
  • Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with the remaining 2 tablespoons of oil. Sprinkle with the remaining 1/4 cup cheese.
  • Bake in the upper third of the oven until set and golden brown, about 20 minutes.