Summer Squash Gratin

(from kylerhea’s recipe box)

This is a typical Provençal gratin, bound with rice and eggs. Use this recipe as a template for any gratins made of cooked vegetables.
Recipe for Sauteed summer squash:
Advance preparation: The filling will keep for three days in the refrigerator. The gratin can be made a day ahead and reheated; leftovers will be good for four or five days.
Sauteed squash recipe: http://www.recipething.com/recipes/show/15945

Source: NYTimes (Martha Rose Shulman)

Serves 6 people

Categories: casseroles, summer, zucchini

Ingredients

  • 1 recipe of Sautéed summer squash with red pepper and onion
  • 2 large or extra-large eggs
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1/2 cup low-fat milk
  • 1 cup cooked Arborio or Carnaroli rice (1/2 cup raw)
  • 1 teaspoon coarsely chopped fresh thyme leaves
  • 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
  • 1 ounce freshly grated Parmesan (1/4 cup, tightly packed)

Directions

  1. Make the sautéed summer squash, season it well and set aside.

  2. Preheat the oven to 375 degrees. Oil a two-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper and milk. Stir in the rice, thyme, sautéed squash and the cheeses. Scrape into the baking dish.

  3. Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm or at room temperature.

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