Summer Squash & Rice Gratin

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil, plus about
• 1/2 teaspoon olive oil, for the baking dish
• 1 medium onion, minced
• 2 lbs zucchini or 2 lbs yellow squash, finely diced (or a mixture)
• 2 cloves garlic, minced or put through a press
• salt & freshly ground black pepper, to taste
• 2 large eggs
• 2 ounces gruyere cheese, grated (1/2 cup)
• 1/2 cup long-grain rice or 1/2 cup medium grain rice or 1/2 cup arborio rice, cooked and cooled (italian short-grain)
• 1/2 cup chopped fresh parsley
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 tablespoons breadcrumbs, fresh or dry

Recipe

• 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.