Summer Squash & Rice Gratin

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This can be made all year round, a great side for any meat. Points...7.

Ingredients Nutrition


  1. Preheat the oven to 375 degrees.
  2. Brush a 2-quart gratin dish or shallow baking dish, such as a 13-by-9-inch Pyrex dish, with 1/2 tsp.
  3. olive oil and set aside.
  4. Heat 1 tbsp.
  5. of the oil over medium heat in a large, heavy non-stick skillet and add the onion.
  6. Cook, stirring, until tender, about 5 minutes.
  7. Add the squash, garlic, salt and pepper, and cook, stirring often, for 8 to 10 minutes, until the squash is tender but not mushy.
  8. Remove from heat and let cool slightly.
  9. Beat the eggs in a bowl.
  10. Stir in the squash and onions, the cheese, rice, parsley and thyme.
  11. Taste and add more salt and pepper, if desired.
  12. Transfer to the baking dish.
  13. Sprinkle the bread crumbs over the top and drizzle with the remaining oil.
  14. Bake 45 minutes, until firm and browned on the top.
  15. Remove from the heat and cool on a rack.
  16. Serve warm or cold.
  17. Advance preparation: This can be made a day ahead of time and held in the refrigerator, tightly wrapped.
Most Helpful

This was delicious! I didn't have time to snap a picture before the family ate it up. We loved the breadcrumbs on top and the mushy texture in the gratin. My favorite gratin dish yet. Thank you for sharing, Dancer^!

The Tiny Chef September 24, 2008