3-4 Cups cooked white rice
2 Tablespoons olive oil
6 Zucchinis quartered
Salt & pepper to taste
½ Cup vegetable oil for frying
1 Tablespoon dried oregano leaves
1 Cup tomato sauce with olive oil and garlic (store bought)
1 Cup fat free natural yogurt
¼ cup heavy cream
½ Cup shredded shedder cheese + ½ cup
Grease the bottom of an oven safe dish with olive oil, and spread the white rice over it.
Pour the tomato sauce over the rice, and sprinkle over it with crashed oregano leaves.
Set the oven to preheat to 400 degrees, on bake option.
Heat the oil in a frying pan. Salt & pepper the quartered zucchinis and fry them for 2 to 3 minutes on each side, on medium-high heat. Remove the zucchini quarters from the frying pan and set them on a paper tower to absorb the excess of oil.
Arrange the zucchini quarters on top of the tomato sauce.
In a small bowl, whisk the yogurt, heavy cream, egg and ½ cup of shedder cheese together. Pour the mixture over the zucchinis.
Place the gratin in the oven, on the lower rack, and cook for 35 – 40minutes, until the top looks golden.