Courgette Rice Gratin

Ingredients for Courgette Rice Gratin

• 60g long-grain white rice

• 675g courgette (about 3 medium), sliced crosswise 1/4 inch thick

• 100ml olive oil, divided

• 230g plum tomatoes, sliced crosswise 1/4 inch thick

• 1 medium onion, halved lengthwise and thinly sliced

• 3 garlic cloves, finely chopped

• 2 large eggs, lightly beaten

• 1 teaspoon chopped thyme

• 80g grated Parmigiano-Reggiano, divided

Preheat oven to 232°C with racks in upper and lower thirds.

Cook rice according to package instructions.

While rice cooks, toss courgette with 1 tablespoon oil and 1/2 teaspoons salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoons oil and 1/4 teaspoons salt in another baking pan.

Roast courgette in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for courgette. Leave oven on.

Meanwhile, cook onion and garlic with 1/2 teaspoons salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.

Stir together onion mixture, cooked rice, eggs, thyme, 60ml cheese, 1 tablespoon oil, 1/4 teaspoons salt, and 1/2 teaspoons pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of courgette. Spread remaining rice mixture over courgette, then top with remaining courgette. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 30g cheese.

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

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