Serve the family this amazing dish, packed with flavor. This dish has a layers of rice, zucchini and tomato. Great on it's own with a salad or serve with a chicken, fish or meat dish!
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Preheat the oven to 450F.
Cook the rice and set aside to cool to room temperature.
Grease 2 baking sheets, each of them with 2 tablespoons olive oil. Spread the sliced zucchini onto one sheet in a single layer and the sliced tomatoes onto the second sheet in a single layer. Sprinkle each sheet of vegetables with 1/2 teaspoon salt and grind on a little fresh pepper.
Place into the preheated oven and bake the tomatoes for 10 minutes. Remove from the oven.
Bake the zucchini for 20 minutes,and at the 10 minute mark flip the zucchini. At the end of 20 minutes, remove from the oven. Set aside.
Heat a large cast iron skillet over medium heat and add the remainin 2 tablespoons of olive oil. Add the sliced onions and cook 3-4 minutes to soften. Add the garlic and 1/4 teaspoon of salt and let cook covered for 10 minutes.
Stir the lightly beaten eggs and chopped parsley into the rice along with half of the grated parmesan cheese. Grind in a little fresh pepper. Stir to combine and transfer to the cast iron pan with the cooked onions to make a layer.
Layer the zucchini on top of the rice, and the tomatoes on top of the zucchini. Sprinkle the remaining parmesan cheese and the mozzarella cheese on top. Place into the already heated oven and bake for 20 minutes. If the cheese is browning too quickly tent with aluminum foil.
When ready, remove from the oven and sprinkle a little fresh parsley to garnish. Serve hot.