Summer Squash Gratin
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1recipe Sautéed Summer Squash with Red Pepper and Onion
- 2large or extra-large eggs
- ½teaspoon salt
- Freshly ground pepper
- ½cup low-fat milk
- 1cup cooked Arborio or Carnaroli rice (½ cup raw)
- 1teaspoon coarsely chopped fresh thyme leaves
- 2ounces Gruyère cheese, grated (½ cup, tightly packed)
- 1ounce freshly grated Parmesan (¼ cup, tightly packed)
Nutritional analysis per serving (6 servings)
218 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 248 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Make the sautéed summer squash, season it well and set aside.
- Step 2
Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
- Step 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 room temperature.
Private Notes
Comments
This is my wife's favourite, so we cooked it many times. I don't feel that thyme is necessary, and I like it with 5% or 10% cream better than with milk. Be sure to add enough salt, or it will be too flat. Also benefits from one fresh red chili pepper chopped with the garlic - we chop both in a food processor.
Fast, easy, good! Use more onion, garlic, red peppers, and cheese. Think about adding spinach. Wonder what it would be like with slices of, say, linguica, Polish or Italian sausage.....
Turned this into soup next day with addition of chicken broth and a little parsley to garnish. Delicious!
Allow an hour and 45 minutes total to do these two recipes together. It was very good, but I found it needed more liquid to get the rice to a comfortable texture. The leftovers will have fluid added to help solve. Would make a nice side dish when serving for a foursome dinner. We did it as a main dish for the two of us. Would be best to do the sauté squash dish ahead of time and baking the second half for the actual dinner.
any success freezing this?
I had quite a bit of cooked barley on hand so added it in lieu of the rice. The dish was delicious. It was a hit of trouble with all the chopping, but taste/texture was great
Advertisement