Rice – Tomato – Gratin

Ingredients for 4 servings:

• 280 g rice
• 400 g tomatoes, halved crosswise (approx. 6 tomatoes)
• 400 g zucchini
• 4 spring onions
• 1 bunch of parsley
• 2 tbsp olive oil
• 4 eggs
• 100 g cheese, grated
• 4 tbsp breadcrumbs
• 50 g butter for topping
• Fat for the mold
• ¾ liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

easy to make, vegetarian

Cook the rice in 3/4 l salted water for approx. 12-15 minutes. Remove the stem ends from the tomatoes. Blanch the tomatoes in boiling water, then peel and halve crosswise. Wash, trim, and finely dice the zucchini and onions. Wash and finely chop the parsley. Preheat the oven to 200°C top/bottom heat (180°C fan-assisted). Heat the olive oil in a pan over medium heat. Fry the onions until translucent for 3 minutes. Add the zucchini and fry for 5 minutes. Remove from the heat. Meanwhile, drain the rice and let it drain. Beat the eggs with salt and pepper. Mix in the rice, zucchini mixture, cheese, and half of the chopped parsley. Grease a baking dish and pour in the rice and zucchini mixture, pressing the tomatoes in with the cut-side up. Lightly season with salt and pepper. Now mix the remaining parsley and breadcrumbs and sprinkle over the casserole. Top with butter (cut into small pieces). Bake in the hot oven on the middle rack for about 25 minutes. Serve hot.