Summer Squash & Rice Gratin

Recipe by Dancer
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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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