Summer Squash Rice Gratin
Celebrate the vibrant flavors of summer with this irresistible Summer Squash Rice Gratin, a comforting, cheesy bake that's perfect for showcasing fresh seasonal produce. Thinly sliced yellow squash or zucchini is sautéed with aromatic garlic and onions before being folded into a creamy blend of cooked rice, eggs, and milk, all brought together with the rich, nutty flavors of Gruyère and Parmesan cheese. Topped with a golden, bubbly crust of breadcrumbs and melted cheese, this gratin strikes the perfect balance between hearty and light. Ready in under an hour, it’s ideal as a crowd-pleasing side dish or even a vegetarian main course. Bursting with garden-fresh goodness, this recipe is as wholesome as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups summer squash (yellow squash or zucchini), thinly sliced
- 3 cups cooked white or brown rice
- 2 large eggs
- 1 cup whole milk
- 2 cups shredded Gruyère or sharp cheddar cheese, divided
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Add the sliced summer squash to the skillet. Cook for 6-7 minutes, stirring occasionally, until the squash is tender and any released liquid has evaporated. Remove from heat and set aside.
In a large mixing bowl, whisk the eggs and milk together. Stir in the cooked rice, 1 1/2 cups of shredded Gruyère or cheddar cheese, 1/2 cup of Parmesan cheese, chopped parsley, kosher salt, and black pepper.
Fold the cooked squash and onion mixture into the rice mixture until evenly combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the top with the remaining 1/2 cup of shredded Gruyère or cheddar cheese, 1/2 cup of Parmesan cheese, and breadcrumbs (if using) for a crunchy topping.
Bake in the preheated oven for 25-30 minutes, or until the gratin is bubbling and the top is golden brown.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.6 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 508 mg | 39% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 394 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
