3/4 cup long grain white rice
680g zucchini (about 3 medium), sliced crosswise into 1/2cm pieces
6 tbspns olive oil
225g Flavorite truss tomatoes, sliced crosswise into 1/2cm pieces
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, finely chopped
2 large eggs, lightly beaten
1 tspn chopped thyme
1/2 cup grated parmesan cheese
Prehat oven to 230C. Cook the rice according to package instructions or using preferred method.
While the rice cooks, toss the zucchini with a tablespoon of oil and half teaspoon of salt in a shallow baking pan.
Toss the tomatoes with half a tablespoon of oil and quarter traspoon of salt in another baking pan.
Put the tray of zucchini and tomatoes in the oven. Roast until tender and light golden, about 10 minutes for tomatoes, 20 minutes for zucchini.
Leave the oven on when the vegetables are removed. Meanwhile, cook the onion and garlic with half a teaspoon of salt in 2 tablespoons of oil in a large heavy pan, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.
Stir together the onion mixture, cooked rice, eggs, thyme, half the cheese, a tablespoon of oil, quarter teaspoons of salt and half teaspoons black pepper.
Spread half of the rice mixture in a shallow baking dish, then top with half of zucchini. Spread the remaining rice mixture over the zucchini, then top with the remaining zucchini.
Top with the tomatoes, drizzle with 2 tablespoons of oil, then sprinkle with the remaining quarter cup of cheese. Bake in the oven until set and golden brown, about 20 mins.