Zucchini, tomato and rice gratin from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on June 02, 2022

    Made this to impress my boyfriend's mother on Memorial Day weekend along with the 40 garlic clove chicken. It was incredibly good and got a lot of compliments. It did use quite a bit of time and seemed to require half the dishes in the kitchen. I like the suggestion of gruyere here. I'll have to try that next time. But as is, it was a really nice recipe, a crowd pleaser, lovely and seasonal, and another Deb Perelman hit.

  • Jane on June 28, 2019

    This was a good use of summer zucchini and tomatoes though I hadn't thought through having the oven on at 450 for an hour while my AC had packed up. Lovely dish though - I had it as a vegetarian main. I saved a bit of work/time/washing up by using slow roasted tomatoes that I always have in the freezer.

  • eliza on September 19, 2018

    This recipe is easy but I found it labour intensive. After oven-roasting vegetables, cooking grains, grating cheese, and sautéing onions and garlic, it then comes together quickly and is baked in the oven. If I made this again I would make some of the components ahead. I subbed quinoa for the rice and used a mixture of good quality cheddar and smoked mozzarella as the cheese and also increased the cheese somewhat. I found this was an ok way to eat zucchini and it had a very mild flavour that probably most people would enjoy. One advantage of this is that it could be eaten as a brunch, lunch, or dinner dish. That being said, I didn’t care for it much and won't be making this one again.

  • louie734 on May 02, 2014

    Love it! Made this twice. Due to the egg it's almost a quiche or strata - really nice texture. Of course, it makes a huge mess of dishes, oh well. Some parmesan-toasted breadcrumbs would be a nice topping.

  • Vanessa on August 15, 2012

    OK, so I made this again, partly curious to try to remember what I might have done differently from the recipe. But I did it even more differently this time, so that experiment didn't work. However, as made, it was a huge hit (again) with the whole family. This time, I once again multiplied the quantities by 1.5. I added two potatoes (cut in half lengthwise, sliced into 1/4" slices, and roasted), layering them with the zucchini. And the cheese was partly Parm, partly smoked Gouda, and partly something else unidentified that was lurking in my cheese drawer. I think the biggest modification that I made (both times) was that I used MUCH more than the tiny bit of cheese called for. Also, I used regular tomatoes, not Romas, both times. Anyway, I still love the dish - it is a great (and flexible!) one-dish meal!

  • adrienneyoung on August 08, 2012

    Note to self: try again with gruyere. Thanks, Vanessa! :-)

  • Vanessa on August 08, 2012

    Maybe it was the kind of cheese I used? (I think it was at least partly Gruyère (we were out of Parm).

  • adrienneyoung on August 04, 2012

    Sadly, I didn't get the same wow that Vanessa and Jean did. Healthy-ish, and useful on the zucchini-using front but... Bland. Sigh. Maybe zucchini just doesn't like me?

  • Lolliejean on August 03, 2012

    I added bread crumbs mixed with parm reg to the top and drizzled olive oil over it before baking. That little bit of crunch really made the (already good) dish fabulous for me.

  • Vanessa on August 03, 2012

    Wow o wow o wow, this is so much more than the sum of its parts. Increase everything by 1/2 because you are going to want to have more of this. Worth turning on the oven for in August in Charleston.

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