Zucchini Rice Gratin

Preheat oven to 450°F with racks in the upper and lower thirds.

Heat 2 tablespoons of the oil in a medium-sized saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until tender, 5 to 10 minutes. Add the water; bring to a boil and add rice. Reduce heat and gently simmer rice until cooked (refer to your package instructions, since cook time will vary based on type of rice).

While rice cooks, toss zucchini slices with 1 tablespoon oil and 1/2 teaspoon salt on a large parchment paper lined rimmed baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt on another parchment paper lined rimmed baking pan. Spread tomatoes and zucchini in a single layer on the pans. Roast zucchini in the upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting. Roast until tender and light golden, about 10 minutes for tomatoes and 20 minutes for zucchini. Remove them from the oven when done. Leave oven on.

In a large bowl stir together cooked rice, eggs, thyme, half of the cheese, 1 tablespoon oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Spread half of the rice 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 remaining 2 tablespoons oil. Then sprinkle with remaining half of the cheese.

Bake in the upper third of the oven until set and golden brown, about 20 minutes.

We are always looking for vegetarian main dishes. This one is very satisfying. For stubborn carnivores, add a piece of grilled chicken on the side for a healthy meal.