SUMMER SQUASH & RICE GRATIN

Summer Squash & Rice Gratin image

Provided by Dancer

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

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 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

Steps:

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.