Yellow Squash Gratin

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.