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Categories:Viewed: 38 - Published at: 3 years ago
Ingredients
- 1 recipe Sauteed Summer Squash with Red Pepper and Onion
- 2 large or extra-large eggs
- 1/2 teaspoon salt
- Freshly ground pepper
- 1/2 cup low-fat milk
- 1 cup cooked Arborio or Carnaroli rice (1/2 cup raw)
- 1 teaspoon coarsely chopped fresh thyme leaves
- 2 ounces Gruyere cheese, grated (1/2 cup, tightly packed)
- 1 ounce freshly grated Parmesan (1/4 cup, tightly packed)
Method
- Make the sauteed summer squash, season it well and set aside.
- Preheat the oven to 375 degrees F. Oil a 2-quart baking dish with olive oil.
- In a medium bowl, beat together the eggs, salt, pepper, and milk.
- Stir in the rice, thyme, the sauteed squash and the cheeses.
- Scrape into the baking dish.
- Bake 35 to 40 minutes, until nicely browned on the top and edges.
- Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool.
- The gratin is good hot, warm, or room temperature.
