90 minutes
A rustic vegetable bake featuring ripe tomatoes, zucchini, and a blend of rice and Gruyère cheese, seasoned with garlic, onion, and thyme, and finished with a touch of fresh basil.
Tomatoes, Half peeled and seeded, half sliced
0 lb
tablespoons
Garlic Clove, Minced
each
Onion, Chopped
each
Zucchini, Diced
0 lb
to taste
to taste
Thyme Leaves, Fresh
teaspoons
Cooked Rice
cups
each
Gruyère Cheese, Grated
0 oz
Fresh Basil Leaves, Slivered or chopped
tablespoons
1. Prepare Tomatoes and Dish
Peel and seed half of the tomatoes, then chop finely. Slice the remainder and set them aside. Preheat the oven to 375 degrees. Lightly coat a 2-quart gratin or baking dish with olive oil.
2. Cook Onion, Garlic, and Squash
Warm a tablespoon of olive oil in a skillet over medium heat. Sauté the onion for about 5 minutes, then add garlic and cook for another 30 seconds. Stir in the squash and cook until slightly translucent, about 5 minutes.
3. Add Tomatoes and Thyme
Add the chopped tomatoes and thyme to the skillet, seasoned with salt and pepper. Cook until the tomatoes break down, about 10 to 15 minutes. Off the heat, fold in the cooked rice or grains.
4. Combine Eggs, Vegetables, and Cheese
In a large bowl, whisk the eggs. Blend in the sautéed vegetables, more salt and pepper to taste, and the grated Gruyère cheese until well-combined. Transfer the mixture into the oiled gratin dish.
5. Top and Bake
Arrange the sliced tomatoes on top in a single layer. Drizzle with the remaining tablespoon of olive oil. Bake for 45 minutes until the top is bronzed and edges bubble. Let rest for 10 minutes.
6. Garnish and Serve
Scatter fresh basil across the top before serving. Enjoy hot, warm, or at room temperature.
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