I turned last week’s squash into a Mexican casserole layering steamed squash with corn tortillas and a spicy sauce I had made from tomatoes and peppers. (Did you try Marcella Hazan’s tomato sauce recipe from last week? It’s genius! I’m a total convert.)
This week I’m going to try this variation on a recipe from Martha Rose Shulman who writes for the New York Times. I think it ran in 2010. Any rice will do, or you can leave out the rice and substitute more breadcrumbs (adding some to the squash mixture and still sprinkling some on the top). You just need the rice or some other starch to help hold the slices together.
Ingredients:
Preheat the oven to 375ºF. Oil a 2-quart gratin dish. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent but not mushy, 5 to 10 minutes. Season generously with salt and pepper. Stir in the thyme and rice, and remove from the heat. Beat the eggs in a large bowl. Beat in 1/2 teaspoon salt and the cheese. Stir in the zucchini mixture and combine well. Scrape into the gratin dish. Sprinkle the breadcrumbs over the top. Drizzle on the remaining tablespoon of olive oil. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.
Preparation:
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: Serves 6
3 tablespoons olive oil
1 medium onion, chopped
2 to 3 large garlic cloves, to taste, minced
2 pounds summer squash, cut in 1/4- to 1/2-inch dice
Salt and freshly ground pepper
2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme
1/2 cup Arborio rice, cooked
2 eggs
3 ounces Gruyère cheese, grated (3/4 cup)
1/4 cup breadcrumbs (fresh or dry)