SUMMER SQUASH GRATIN

By BobD

Ingredients

• This is a typical Provencale gratin, bound with rice and eggs. Use this recipe as a template for any gratins made of cooked vegetables.
• 1 recipe of Saut 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 Gruy cheese, grated (1/2 cup, tightly packed)
• 1 ounce freshly grated Parmesan (1/4 cup, tightly packed)

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Make the saut 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, saut 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.

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.