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zucchini rice gratin
- 1/3 cup uncooked white rice, long-grain is suggested but use whatever you prefer
- 5 tablespoons olive oil
- 1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick
- 1/2 pound plum tomatoes, sliced 1/4-inch thick
- Table salt and freshly ground black pepper
- 1 medium onion, halved lengthwise and thinly sliced
- 3 garlic cloves, minced
- 2 large eggs, lightly beaten
- 1 teaspoon chopped fresh thyme leaves
- 1/2 cup grated Parmesan, divided
Directions:View on Smitten Kitchen
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