Summer Squash Gratin

This is a typical Provençal gratin, bound with rice and eggs. You can use the recipe as a template for other gratins using other cooked vegetables.

Ingredients

• 1 recipe Sautéed Summer Squash with Red Pepper and Onion
• 2 large or extra-large eggs
• ½ teaspoon salt
• Freshly ground pepper
• ½ cup low-fat milk
• 1 cup cooked Arborio or Carnaroli rice (1/2 cup raw)
• 1 teaspoon coarsely chopped fresh thyme leaves
• 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
• 1 ounce freshly grated Parmesan (1/4 cup, tightly packed)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    207 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 9 grams protein; 76 milligrams cholesterol; 360 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. Make the sautéed summer squash, season it well and set aside.
2. Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed 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 room temperature.

1 hour