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zucchini and tomato gratin

(1 rating)
Empebi avatar
Recipe by
Diana Perry
@Empebi
Martinez, GA

This year we have two tomato plants that are trying to imitate Jack's Bean Stalk! I know I will be needing some new ways to enjoy all those tomatoes and this looks like something we'd really like.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For zucchini and tomato gratin

  • 1 Tbsp
    extra-virgin olive oil
  • 2 clove
    garlic, minced
  • 2 Tbsp
    finely chopped onion
  • 2
    fresh basil leaves, chopped
  • 1/2 c
    white rice
  • 2 sm
    zucchini, sliced 1/4" thick
  • 4 md
    tomatoes, sliced 1/2" thick
  • 1 c
    boiling water
  • salt and freshly ground black pepper
  • 1/2 c
    grated asiago cheese
  • substitute 1/4 cup grated parmesan or romano for the asiago cheese, if desired.

How To Make zucchini and tomato gratin

  • 1
    Preheat oven to 375 degrees F.
  • 2
    Put oil in an 8-inch square baking dish, and spread to coat the bottom; sprinkle the garlic, onion and basil over the oil.
  • 3
    Spread rice over the top; layer the zucchini and tomato slices over the rice, and pour the boiling water over the top; season with salt and pepper to taste.
  • 4
    Bake for 20 minutes; sprinkle the cheese over the top and bake for another 10-15 minutes, or until the cheese is golden brown, and the vegetables and rice are cooked.
  • 5
    Per Serving: 198 calories, 8 g fat; 7 g protein; 26 g carbohydrates; 2 g fiber; 50 mg sodium
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