Summer Squash and Rice Gratin

A delightful dish featuring summer squash, rice, and a blend of herbs, baked to perfection.

Ingredients

1⁄2	cup long grain rice or arborio rice
2	tablespoons extra virgin olive oil
1	salt
1	medium medium onion, minced
1	lb summer squash, diced
2	garlic cloves, minced
2	fresh ground black pepper
2	large eggs
2	ounces ounces gruyere or parmesan cheese
1⁄2	cup chopped fresh parsley
1	teaspoon fresh thyme leave (or dried thyme)
2	tablespoons dry breadcrumbs

Instructions

• 1. Begin by bringing 1 cup of water to a boil in a small lidded saucepan.
  2. Add the long grain or arborio rice along with ¼ teaspoon of salt.
  3. Once the water returns to a boil, stir the rice once, reduce the heat to low, and tightly cover the pot.
  4. Allow the rice to simmer for 15 minutes until all the water has evaporated.
  5. Turn off the heat, uncover the pot, cover the top with a clean dish towel, and let it sit undisturbed for 10 minutes.
  6. Preheat the oven to 375°F and brush a 2-quart baking or gratin dish with olive oil.
  7. In a large nonstick skillet over medium heat, heat 1 tablespoon of olive oil.
  8. Saute the minced onion for about 5 minutes until tender.
  9. Add the diced summer squash, minced garlic, salt, and pepper; continue to saute for 8-10 minutes until the squash is tender but still firm.
  10. Remove from heat and allow it to cool slightly.
  11. In a bowl, beat the eggs and then combine with the squash mixture, grated cheese, chopped parsley, cooked rice, and fresh thyme.
  12. Season with salt and pepper to taste.
  13. Transfer the mixture to the prepared baking dish, sprinkle breadcrumbs on top, and drizzle with the remaining 1 tablespoon of olive oil.
  14. Bake for approximately 45 minutes until the gratin is firm and golden brown on top.
  15. Allow the gratin to cool on a rack before serving warm or at room temperature.

Jul 19, 2024