ZUCCHINI-TOMATO RICE GRATIN
The Zucchini-Tomato Rice Gratin recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C (approximately 400°F).
- Cook the rice in 400 ml (approximately 1 1/3 cup) of boiling salted water for about 15 minutes until al dente.
- Rinse, trim and cut the green and yellow zucchini into thin slices. Rinse and halve the tomatoes.
- Peel the onion and garlic and chop finely.
- Cool the rice and mix with the zucchini, tomato, onion, garlic and sage leaves. Pour into a buttered baking dish, add the wine, season with salt and pepper, sprinkle with cheese and bake in the preheated oven for 15-20 minutes. Remove and serve immediately.
ZUCCHINI RICE GRATIN
Provided by Andrea Albin
Categories Rice Tomato Side Bake Roast Casserole/Gratin Parmesan Zucchini Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F with racks in upper and lower thirds.
- 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 oil and 1/4 teaspoon salt in another baking pan.
- 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.
- 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.
- 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.
- Bake in upper third of oven until set and golden brown, about 20 minutes.
ZUCCHINI, TOMATO, AND RICE GRATIN
Adapted by Smitten Kitchen from a recipe originally in 3/2008 Gourmet. A great way to use up excess zuke and tomatoes. I use brown rice and add feta cheese and a bit of Greek oregano to mine. Save dirty pans by cooking the rice in the skillet you will use later for the onions, and cover your baking sheets with parchment; foil reacts with the acid in tomatoes. You'll get fewer servings if having it as a vegetarian main course.
Provided by zeldaz51
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F Cook the rice according to your favorite method.
- While rice cooks, coat two large baking sheets each with a tablespoon of a of olive oil. Spread zucchini and tomato slices on the baking sheets in as close to a single layer as you can. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through, but don't bother to flip the tomatoes.
- Heat a large, heavy skillet over medium heat. Once heated, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
- Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish. Spread half of the rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it, arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake in the top third of the oven until set and golden brown, about 20 minutes.
Nutrition Facts : Calories 348.8, Fat 23.6, SaturatedFat 5.5, Cholesterol 104, Sodium 245.7, Carbohydrate 23.9, Fiber 3.1, Sugar 7.2, Protein 12.1
TOMATO AND ZUCCHINI GRATIN
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.;
TOMATO-ZUCCHINI GRATIN
A quick, delicious side dish that goes with just about anything. Garden-fresh vegetables are better but you can't always get them.
Provided by ratherbeswimmin
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place half the zucchini in an ungreased 8-inch square baking dish.
- Top with half the tomatoes.
- Sprinkle with 1/4 cup cheese.
- Top with the remaining zucchini and tomatoes.
- Evenly sprinkle the garlic, thyme, salt and pepper to taste over the tomato.
- Drizzle with the olive oil.
- Sprinkle with the remaining 1/2 cup cheese.
- Bake at 400° for 20-25 minutes.
- Serve with slotted spoon.
Nutrition Facts : Calories 126.2, Fat 8.4, SaturatedFat 2.9, Cholesterol 11, Sodium 205.4, Carbohydrate 7.5, Fiber 2.2, Sugar 4, Protein 6.8
ZUCCHINI TOMATO RICE GRATIN
End of the garden bounty dressed up fancy and delicious! I found this recipe from Deb Perelman. (Originally from Gourmet magazine March 2008.) This is involved, but SO worth the effort! I will be quadrupling this recipe in the future! It is that good!
Provided by Deb Crane
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 475 degrees. Brush 2 large baking trays with olive oil to cover bottoms of pans.
- 2. Thinly slice the zucchini,tomatoes and onion. If you have a mandolin slicer, it is easy. If not, try to keep them thin and uniform.
- 3. Place sliced zucchini and tomatoes on top of the oil covered sheets. Sprinkle generously with salt and pepper. Roast in preheated oven for about 15 minutes, until they start to wilt. Flip over the zucchini slices. You can leave the tomatoes alone. Cook for an additional 10 minutes or so, until they just start to brown around the edges. Take out of oven.... leave oven on, and drain zucchini on paper toweling if needed. Again, the tomatoes dont have to be drained. (too messy) :)
- 4. While the vegetables are roasting, heat up about 1 tablespoon of olive oil in a medium pot. Saute onion slices until transparent. Add the garlic and saute for an additional 3 minutes.
- 5. In the same pot, add the cooked chilled rice,eggs,thyme,1 teaspoon of olive oil and 1/4 cup of the asiago cheese. Salt and pepper to taste. Dont be shy with the pepper!
- 6. In a small casserole dish or cast iron skillet, layer half of the rice mixture on bottom of dish. Then 1/2 of the roasted zucchini. The rest of the rice, the rest of the zucchini and then the tomatoes. Sprinkle with remaining 1/4 cup of cheese.
- 7. Bake on top rack for about 20 minutes or until the cheese has melted.
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