1 lb tomatoes, sliced
1 lb tomatoes peeled, seeded, and chopped
2 tbsp extra virgin olive oil
2 large garlic cloves, minced
1 small onion, chopped
1 good sized zucchini, diced
2 tsp fresh thyme
1 cup cooked rice
½ cup gruyere cheese, grated
2 tbsp basil leaves
Salt and pepper
Preheat oven to 375 degrees. Oil a baking dish.
Heat 1 tbsp olive oil in a large skillet on medium-high. Add the onion and cook for 5 minutes. Add the garlic and then zucchini. Cook for 5 minutes. Add the chopped tomatoes, thyme and salt and pepper. Cook until the tomatoes have cooked down, about 15 minutes. Stir in the rice and remove from heat.
In a large bowl, beat the eggs and then add in the slightly cooled vegetables, salt and pepper, cheese, and stir well. Fill the baking dish. Layer the sliced tomatoes over the top and drizzle with the remaining 1 tbsp of olive oil.
Bake 45 minutes or until brown and sizzling. Let sit for 10 minutes and then sprinkle with the basil. Serve hot, warm or room temperature.