Summer Squash & Rice Gratin

“This can be made all year round, a great side for any meat. Points...7.”
1hr 15mins

Ingredients Nutrition


  1. Preheat the oven to 375 degrees.
  2. Brush a 2-quart gratin dish or shallow baking dish, such as a 13-by-9-inch Pyrex dish, with 1/2 tsp.
  3. olive oil and set aside.
  4. Heat 1 tbsp.
  5. of the oil over medium heat in a large, heavy non-stick skillet and add the onion.
  6. Cook, stirring, until tender, about 5 minutes.
  7. Add the squash, garlic, salt and pepper, and cook, stirring often, for 8 to 10 minutes, until the squash is tender but not mushy.
  8. Remove from heat and let cool slightly.
  9. Beat the eggs in a bowl.
  10. Stir in the squash and onions, the cheese, rice, parsley and thyme.
  11. Taste and add more salt and pepper, if desired.
  12. Transfer to the baking dish.
  13. Sprinkle the bread crumbs over the top and drizzle with the remaining oil.
  14. Bake 45 minutes, until firm and browned on the top.
  15. Remove from the heat and cool on a rack.
  16. Serve warm or cold.
  17. Advance preparation: This can be made a day ahead of time and held in the refrigerator, tightly wrapped.

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