Casserole of rice and tomatoes

Name: casserole of rice and tomatoes
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 g White rice bag a 1 kg; 1 onion; 4 el traditional olive oil Toscano, bottle a 500 ml; 1 zucchini; 2 medium sized egg; 150 g shredded young mature cheese 50; 4 vine tomato; 1 slice White bread or brown

Vegetarian autumn dish from the oven with rice, onion, zucchini, egg, tomatoes and cheese.

Ingredients

Kitchen Stuff

1 baking dish capacity approx. 2 liters

Directions

Preheat the oven to 200 ° C. Boil the rice according to the instructions on the package. Chop the onion. Heat the oil in a frying pan and fry the onion for 3 minutes. Cut the zucchini into cubes. Spoon 2 minutes at the onion and stir fry.
Drain the rice and scoop the vegetables through the rice. Beat the eggs with the grated cheese and salt and pepper to taste and scoop through the rice.
Grease the oven dish. Spoon the rice mixture into the baking dish. Halve the tomatoes, spoon out the liquid and sprinkle with salt and pepper. Push them in the rice with the convex side up, until the top is equal to the rice.
Crumble the bread. Sprinkle the dish with the bread crumbs and sprinkle the rest of the oil over it.