Yellow Squash Gratin

Photo: Karry Hosford

The essence of comfort food, this dish will please kids as well as adults.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 29%
  • Fat: 8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.2g
  • Carbohydrate: 32.4g
  • Fiber: 4.9g
  • Cholesterol: 98mg
  • Iron: 2.4mg
  • Sodium: 599mg
  • Calcium: 220mg

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

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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