This is tasty. I really like it. It's not difficult to make at all. It might need a little something, although I'm not sure what. I did only use 1 cup of onions though, so maybe that could be it? Who knows. Make sure you get some of the topping in each bite...amazing. I used 1/2 cup of store bought bread crumbs because I have a package I am trying to use up. I made mine into 6 servings so I could have a bigger piece since it is serving as my entree.
Yellow Squash Gratin
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 beaten1 (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.
Yield: 8 servings
CALORIES 247 (29% from fat); FAT 8g (sat 4.1g,mono 2.5g,poly 0.6g); IRON 2.4mg; CHOLESTEROL 98mg; CALCIUM 220mg; CARBOHYDRATE 32.4g; SODIUM 599mg; PROTEIN 11.2g; FIBER 4.9g
Cooking Light, APRIL 2004