This is one of my FAVORITE recipes. I have a subscription to Gourmet Magazine and this was in one of their Spring issues. It's very tasty and usually I just serve another veggie and some crusty garlic bread to complete the meal. I modify the recipe by replacing the white rice with brown and upping it to 1 cup instead of 1/3.

Make sure to use regular PURE olive oil and not extra virgin. Regular olive oil is yellow while ev oil is darker and greenish. The reason is because ev olive oil has a low smoking point. This means if you heat it much over 200 degrees, the oil starts to break down losing it's nutritional value and can also be harmful to your health. ( http://www.whfoods.com/genpage.php?tname=george&dbid=56)

Photograph by Romulo Yanes

Zucchini Rice Gratin

Serves 4 to 6

• Active time:25 min
• Start to finish:1 1/4 hr

• 1/3 cup long-grain white rice
• 1 1/2 lb zucchini (about 3 medium), sliced crosswise 1/4 inch thick
• 6 1/2 tablespoons olive oil, divided
• 1/2 lb 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
• 1/2 cup grated Parmigiano-Reggiano, divided

• Preheat oven to 450°F with racks in upper and lower thirds.
• Cook rice according to package instructions.
• While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.
• Roast zucchini 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 zucchini. Leave oven on.
• Meanwhile, cook onion and garlic with 1/2 teaspoon 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, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of 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 1/4 cup cheese.
• Bake in upper third of oven until set and golden brown, about 20 minutes.

For a nice garlic bread buy a fresh loaf of french or ciabatta bread. Slice and place on a baking sheet. Brown under the broiler until golden.

While the bread is in the oven, mix together 1/4 - 1/2 extra virgin olive oil and 1 garlic clove crushed with a garlic press. You can also mix in some fresh or dried rosemary. When the bread is finished, brush on the oil generously and then sprinkle with some sea salt.