Roasted zucchini, tomato and egg-bound rice baked until golden — a simple gratin that turns balky rice into a cozy, cheesy one-dish wonder.
As promised, I am here to help you deal with your midsummer zucchini bounty — or nightmare. Don’t assume I hoard perfect squash; I once left a haul to sit too long and vowed this gratin as my zucchini repentance.
sliced zucchini
lightly roasted tomatoes and zucchini
I began making this zucchini rice gratin a few years ago. Back then rice wasn’t my thing — I burned it constantly, which meant extra scrubbing and general kitchen misery. Over time I learned that packaged rice often lists insufficient water and that gas stoves can cook rice faster than expected. I share these notes in case you need a little Rice Remedial School — otherwise you’re probably already fine. If you cook rice in a wide covered skillet, it may finish faster and save you a pan later when you cook the onions.
mixing rice, onions, herbs, parmesan
cooking the onions
layering the zucchini
before
zucchini rice gratin
Since learning to cook rice, I’ve become someone who actually likes it (with a toddler’s encouragement) and this dish helped convert me. Rice baked with roasted vegetables, onions, herbs and cheese is a great summer one-dish: edges get crunchy, the grains soak up the vegetables’ juices, and the eggs make it cohesive — almost omelet-like. If you planned better than I did, pour a crisp white and enjoy.
at the table, with salad
A note about another rice gratin: the author mentions a different gratin in her forthcoming cookbook — a heartier wild-rice version with greens, caramelized onions and breadcrumbs that’s great for fall. This zucchini version is lighter and summery.
Two years ago: Nectarine Brown Butter Buckle and Sweet and Smoky Oven Spareribs
Three years ago: Sour Cherry Slab Pie and Cantaloupe Salsa
Four years ago: Garlic Mustard Glazed Skewers
Five years ago: Zucchini Bread and Nectarine and Blackberry Galette
Adapted from Gourmet, March 2008
The author’s previous issues with the dish were sticking to the pan, excess salt, and too many dishes. To fix these, oil the baking dish, reduce salt from 1½ teaspoons to ¾ teaspoon (adjust to taste), and consider lining the zucchini sheet with foil to cut down on washing (but leave the tomato tray bare because tomatoes react with aluminum). A one-skillet approach for rice and onions can also reduce cleanup. Despite some dish work, the result is worth it.
Serves | Course | Oven temp | Key notes |
|---|---|---|---|
4–6 (as a side) | Side dish / light main | 450°F (232°C) | Use ¾ tsp salt total (author reduced from 1½ tsp); eggs bind rice into cohesive gratin |
Component | Ingredient | Amount |
|---|---|---|
Rice | Uncooked white rice (long-grain suggested) | 1/3 cup |
Oil | Olive oil | 5 tbsp (divided: ~1 tbsp per baking sheet, 2 tbsp + 1/2 tbsp in skillet, etc.) |
Zucchini | Zucchini, sliced 1/4-inch thick | 1½ lb (about 3 medium) |
Tomatoes | Plum tomatoes, sliced 1/4-inch thick | 1/2 lb |
Seasoning | Table salt and freshly ground black pepper | To taste (author suggests 3/4 tsp total salt) |
Aromatics | Medium onion, halved lengthwise and thinly sliced | 1 |
Garlic | Minced | 3 cloves |
Binder | Eggs, lightly beaten | 2 large |
Herb | Fresh thyme, chopped | 1 tsp |
Cheese | Grated Parmesan | 1/2 cup, divided |
Preheat the oven to 450°F. Cook the rice according to your preferred method — package directions can work, but you may need more water or a shorter stove time depending on your burner. If you cook rice in a wide skillet, it may finish faster and you can reuse that pan for the onions.
While the rice cooks, coat two large (or three small) baking sheets with about 1 tablespoon olive oil each (use slightly less for smaller pans). Spread the zucchini and tomato slices in as close to a single layer as possible. Sprinkle with 1/2 teaspoon salt and several grinds of black pepper. Roast the tomatoes for 10 minutes and the zucchini for 20 minutes, flipping the zucchini halfway; avoid flipping the tomatoes.
Heat a large heavy skillet (ideally the one used for the rice) over medium heat. Add 2 tablespoons olive oil, then the onions, garlic and 1/4 teaspoon salt. Cover, reduce heat to low, and cook the onions until soft and tender, about 15–20 minutes, stirring occasionally.
Combine the cooked onion mixture, rice, beaten eggs, thyme, half the Parmesan and 1/2 tablespoon olive oil in a bowl. Season with a generous amount of freshly ground black pepper. Use the remaining 1/2 tablespoon olive oil to coat a shallow 2-quart baking dish. Spread half of the rice mixture into the bottom of the dish. Arrange half of the roasted zucchini on top. Spread the remaining rice mixture over the zucchini (no need to be neat), then arrange remaining zucchini and the tomato slices on top. Sprinkle with the remaining Parmesan and bake until set and golden, about 20 minutes. For best browning, place the dish on a rack near the top of the oven.
Tip | Source text |
|---|---|
Adjust rice water/time — many rice packages understate required water; a wider skillet may cook rice faster. | “nearly every package of rice lists the wrong amount of water… if you cook the rice in a large, wide-ish covered skillet, it might cook even faster.” |
Oil the baking dish to prevent sticking. | “I try to alleviate this by having you oil your baking dish.” |
Reduce total salt to 3/4 teaspoon if you prefer less salty results. | “it was way too salty… I’ve reduced the total amount from 1 1/2 teaspoons to 3/4 teaspoon.” |
Roast zucchini 20 minutes (flip halfway) and tomatoes 10 minutes; leave oven on for assembly. | “Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through; it’s not worth the messy effort for the tomatoes. Leave oven on.” |
Don’t skip the eggs — they bind the rice into a cohesive, almost omelet-like texture. | “It’s really the strangest thing… it makes the rice almost omelet-y and cohesive.” |
