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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Fold the cooked squash and onion mixture into the rice mixture until evenly combined.

Step 6

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.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the gratin is bubbling and the top is golden brown.

Step 8

Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional chopped parsley if desired.

Nutrition Facts

Serving size	(954.2g)

Amount per serving	% Daily Value*
Calories	1078.5

Total Fat 19.2g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 401.3mg	0%
Sodium 835.5mg	0%
Total Carbohydrate 182.4g	0%
Dietary Fiber 2.9g	0%
Total Sugars 12.8g
Protein 37.1g	0%

Vitamin D 189.4IU	0%
Calcium 438.6mg	0%
Iron 9.8mg	0%
Potassium 798.7mg	0%

*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.

Source of Calories

Fat: 16.4%

Protein: 14.1%

Carbs: 69.4%