Summer Squash Gratin

• 1 recipe Sautéed Summer Squash with Red Pepper and Oniononion
• 2 large or extra-large eggsegg
• 1/2 teaspoon saltsalt
• Freshly ground pepperpepper
• 1/2 cup low-fat milkmilk
• 1 cup cooked Arborio or Carnaroli rice (1/2 cup raw)
• 1 teaspoon coarsely chopped fresh thyme leavesthyme
• 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
• 1 ounce freshly grated Parmesan (1/4 cup, tightly packed)parmesan

1. 01Make the sautéed summer squash, season it well and set aside.
2. 02Preheat the oven to 375ºF. 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 sautéed squash and the cheeses. Scrape into the baking dish.
3. 03Bake 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.

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