Yellow Squash Gratin

Yellow Squash Gratin Recipe
Photo: Karry Hosford
The essence of comfort food, this dish will please kids as well as adults.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 247
Caloriesfromfat 29 %
Fat 8 g
Satfat 4.1 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 11.2 g
Carbohydrate 32.4 g
Fiber 4.9 g
Cholesterol 98 mg
Iron 2.4 mg
Sodium 599 mg
Calcium 220 mg

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 Gruyère 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

Preheat oven to 375°.

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, Gruyère, 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 375° for 30 minutes or until topping is lightly browned and filling is set. Let stand 5 minutes before serving.

Note:

Martha Rose Shulman,

April 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note