Yellow Squash And Rice Gratin Recipes

SUMMER SQUASH RICE

Steps:

• Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
• Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
• Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
• Garnish with parsley and additional parmesan cheese if desired.

BAKED SQUASH GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.
• Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

SUMMER SQUASH AND RICE GRATIN

Steps:

• In a deep skillet or Dutch oven, cook the bacon until slightly browned, but tender and not crisp.
• Add the onion, salt, pepper and thyme; cook for 5 minutes.
• Add the garlic, cook another minute.
• Add the squash and cook for 5 minutes.
• Stir in the chicken stock and cream and simmer for 10 minutes, stirring occasionally. Do not allow mixture to boil.
• Remove from heat and let the mixture cool down for at least 15 minutes.
• Preheat the oven to 350 degrees F. Butter a 9 x 13 inch baking pan; set aside.
• In a small bowl, combine the breadcrumbs, Parmesan cheese and olive oil; set aside.
• Add the cooled squash to the rice, stir and mix in the beaten eggs; turn out into the prepared baking pan. Mixture will be wet but will bind as it cooks.
• Evenly sprinkle the top with the breadcrumb mixture and bake at 350 degrees F, uncovered, for 30 minutes, or until the top is golden brown.

SUMMER SQUASH GRATIN

Steps:

• Make the sautéed summer squash, season it well and set aside.
• Preheat 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.
• Bake 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.

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

RICE WITH SUMMER SQUASH

Steps:

• In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

BAKED RICE WITH YELLOW SQUASH AND RED PEPPER

Steps:

• Core and seed pepper. Cut flesh into thin strips about 1 1/2 inches long.
• Wash and trim squash. Cut into 1/2-inch cubes.
• Heat 1 tablespoon of the butter in a saucepan and add onion. Cook, stirring, until wilted. Add pepper strips and squash and cook, stirring, 1 minute over medium heat. Add rice, bay leaf, thyme, Tabasco sauce, water, salt and pepper. Stir and bring to a boil. Cover and simmer for 17 minutes.
• Discard thyme sprigs and bay leaf. Using a fork, distribute the remaining 1 tablespoon butter through the rice. Keep covered in a warm place until ready to serve.

QUINOA AND SQUASH GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.
• Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season, then scrape into the baking dish. Place in the oven, and bake 35 minutes or until it's set and the top is lightly browned. Serve hot, warm or room temperature.