Yellow Squash Gratin
|Cooked long grain rice||2 Cup (32 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Yellow squash||3 Pound, halved lengthwise and cut into 1/4-inch-thick slices|
|Chopped flat leaf parsley||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chopped thyme||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Cooked long grain rice||3 Cup (48 tbs)|
|Gruyere cheese/Swiss cheese||3 Ounce (3/4 Cup)|
|Eggs||3 Large, beaten|
|White bread slices||1 Ounce|
|Grated parmesan cheese||1 Ounce (1/4 Cup)|
|Butter||1 Tablespoon, melted|
1. Preheat oven to 375°.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, saute 5 minutes or until tender. Add garlic, saute 30 seconds. Add the yellow squash, saute 7 minutes or just until tender. Remove from heat,- stir in parsley, salt, thyme, and pepper. Add cooked rice, Gruyere, and eggs to squash mixture, stirring until well combined. Spoon 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 the topping is lightly browned and filling is set. Let stand 5 minutes before serving.