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

From Martha Rose Shulman

Ingredients Nutrition

Directions

  1. Bring 1 cup water to boil in a 1-quart lidded saucepan.
  2. Add in the rice and ¼ teaspoon salt.
  3. When the water returns to a boil, stir once and only once, turn the heat down to low, and cover the pot tightly.
  4. Simmer 15 minutes, until the water has evaporated.
  5. Turn off the heat; uncover the pot, and cover the top with a clean dish towel.
  6. Return the lid to the pot and let sit for 10 minutes undisturbed.
  7. Preheat the oven to 375°; brush a 2-quart baking or gratin dish with olive oil.
  8. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
  9. Add in the onion, stir/saute 5 minutes or until tender.
  10. Add in the squash, garlic, salt, and pepper; stir/saute 8-10 minutes, until the squash is tender but not mushy.
  11. Remove from the heat and let cool slightly.
  12. Beat the eggs in a bowl; stir in the squash mixture, cheese, parsley, rice, and thyme.
  13. Stir together, taste, and add more salt and pepper, if needed.
  14. Transfer mixture to a baking dish; sprinkle breadcrumbs over the top and drizzle on the remaining 1 tablespoon olive oil.
  15. Bake for 45 mintues or until firm and browned on the top.
  16. Cool on a rack; serve warm or at room temperature.