1 ½ cups leftover cooked rice
1 1/2 pounds zucchini, sliced crosswise 1/4 inch thick
3 plum tomatoes, sliced crosswise 1/4 inch thick
5 tablespoons garlic infused olive oil, divided
1 cup chopped scallion greens
2 large eggs, lightly beaten
1 teaspoon chopped thyme
1 cup grated Parmigiano-Reggiano, divided
Preheat oven to 425F.
While rice cooks, toss zucchini and tomatoes with 2 tablespoons oil and 1/2 teaspoon salt and spread out an a rimmed baking sheet. Roast vegetables, turning once halfway through roasting, until tender and light golden, about 10-15 minutes. Leave oven on.
Stir together cooked rice, scallions, eggs, thyme, 1/2 cup cheese, 1 tablespoon oil; season with salt and pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of roasted vegetables. Spread remaining rice, then top with remaining vegetables. Drizzle with 2 tablespoons oil, then sprinkle with remaining 1/2 cup cheese. Bake until set and golden brown, about 20 minutes.