Zucchini Gratin

Adapted from Smitten Kitchen

INGREDIENTS
1/3 cup uncooked white rice
5 tablespoons olive oil
3 or 4 medium zucchini
1/2 pound plum tomatoes
1 medium onion
3 garlic cloves
2 large eggs
1 teaspoon fresh thyme, chopped
1/2 cup grated Parmesan
Salt and pepper, to taste

DIRECTIONS 

Cook the rice. Slice both the zucchini and the tomatoes into 1/4 inch rounds. Preheat oven to 450°F.

Coat two large baking sheets each with a tablespoon of olive oil and spread zucchini and tomato slices on the baking sheets in a single layer. Sprinkle with salt and pepper. Roast tomatoes for 10 minutes and zucchini for 20, flipping the zucchini halfway through.

Heat a large pan over medium heat. Thinly slice the onion. Add 2 tablespoons olive oil to the pan and while it heats, mince the garlic. Add onions, garlic and a pinch of salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.

Lightly beat the eggs in a bowl, then add the onion mixture, rice, thyme, half of the grated cheese, a half-tablespoon of olive oil, and a generous amount of black pepper in a bowl. Coat a shallow 2-quart baking dish with the final half tablespoon of olive oil. Spread half of 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 until set and golden brown, about 20 minutes.