SUMMER SQUASH GRATIN

Summer Squash Gratin image

This is a typical Provençal gratin, bound with rice and eggs. You can use the recipe as a template for other gratins using other cooked vegetables.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 recipe 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)

Steps:

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

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 2 grams, TransFat 0 grams