Mine came out watery because of the yellow squash, not sure how that could have been avoided. Not much flavor but much healthier than traditional potato recipe.
Yellow Squash Gratin
Photo: Karry Hosford
The essence of comfort food, this dish will please kids as well as adults.
Yield: 8 servings
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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
- 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
- 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.
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