1/3 c. brown rice
3 medium zucchini, sliced into thin rounds
6 1/2 Tbsp. olive oil
1/2 pound tomatoes, sliced
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, finely chopped
2 large eggs, lightly beaten
1 tsp. chopped thyme
1/2 c. grated Parmesan
Preheat oven to 450°F.
Cook rice according to package instructions.
While rice cooks, toss zucchini with 1 Tbsp. oil and 1/2 tsp. salt in a shallow baking pan. Toss tomatoes with 1/2 Tbsp. oil and 1/4 tsp. salt in another baking pan.
Roast zucchini in upper part of oven and tomatoes in lower part, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.
Sautee onion and garlic with 1/2 tsp. salt in 2 Tbsp. oil in a large skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.
Stir together onion mixture, cooked rice, eggs, thyme, 1/4 c. cheese, 1 Tbsp oil, 1/4 tsp. salt, and 1/2 tsp. pepper. Spread half of rice mixture in a shallow baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 Tbsp oil, then sprinkle with remaining 1/4 c. cheese.
Bake until set and golden brown, about 20 minutes.