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Rice Gratin With Summer Squash And Red Pepper

Healthy.Eater's picture
  Olive oil 2 Teaspoon
  Yellow onion 1 Small, finely chopped
  Sweet red pepper 1 Medium, cored, seeded and diced
  Zucchini 1 Medium, diced
  Yellow squash 1 Medium, diced
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Cooked brown rice 2 Cup (32 tbs)
  Eggs 2 Large, lightly beaten
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Minced fresh basil/Chives / parsley / a combination 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon

1 Preheat the oven to 375° F.
In a 12 inch nonstick skil-I let, heat the oil over moderate heat.
Add the onion and saute, stirring, for 1 minute.
Add the red pepper and saute, stirring, for 2 minutes.
Add the zucchini, yellow squash, garlic, salt, and black pepperand saute, stirring occasionally, for 3 to 5 minutes or until the squash is barely tender.
2 In a large bowl, combine the squash mixture with the rice, eggs, Cheddarcheese, and basil.
Transfer to a greased 1 1/2 quart gratin dish or shallow casserole and sprinkle with the Parmesan cheese.
Bake for 30 minutes or until the gratin isset.
If desired, brown under a preheated broiler, about 4 inches from the heat, for 1 to 2 minutes.

Recipe Summary

Main Dish
Rice, Vegetable

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