Yellow Squash Gratin

By MaryEllen

Ingredients

• Cooking spray
• 2 cups chopped onion
• 3 garlic cloves, minced
• 12 cups yellow squash, halved lengthwise and cut into 1/4-inch-thick
• slices (about 3 pounds)
• 1/2 cup chopped fresh flat-leaf parsley
• 1 1/2 teaspoons salt
• 1 teaspoon chopped fresh or 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 3 cups cooked long-grain rice
• 3/4 cup (3 ounces) grated Gruyere or Swiss cheese
• 3 large eggs, lightly beaten
• 1 (1-ounce) slice white bread
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 tablespoon butter, melted

Preparation

Step 1

Preheat oven to 375F. Heat a Dutch oven coated with cooking spray over
medium-high heat. Add onion, and sauté 5 minutes or until tender. Add
garlic; sauté 30 seconds. Add squash; sauté 7 minutes or just until
tender. Remove from heat; stir in parsley, salt, thyme, and pepper. Add
rice, Gruyere, and eggs to squash mixture, stirring until well combined.
Spoon the squash mixture into a 13 x 9-inch baking dish coated with
cooking spray.

Place bread in a food processor; pulse 10 times or until fine crumbs
measure 1/2 cup. Combine breadcrumbs, Parmesan, and butter, tossing to
combine. Sprinkle breadcrumb mixture over squash mixture. Bake at 375F
for 30 minutes or until topping is lightly browned and filling is set.
Let stand 5 minutes before serving. Yield: 8 servings.


CALORIES 247 (29% from fat); FAT 8g (sat 4.1g,mono 2.5g,poly 0.6g); IRON
2.4mg; CHOLESTEROL 98mg; CALCIUM 220mg; CARBOHYDRATE 32.4g; SODIUM
599mg; PROTEIN 11.2g; FIBER 4.9g