Summer Squash And Rice Gratin Food

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.

SUMMER SQUASH AU GRATIN

Steps:

• Heat oven to 350°F. Cut each squash in half lengthwise; cut into 1/2-inch-thick slices. Place squash slices, onions and bell pepper in 11x7-inch (2-quart) glass baking dish or 2-quart casserole. Add 1 tablespoon water. Cover with microwavable plastic wrap, venting one corner. Microwave on High 5 to 7 minutes or until crisp-tender; drain well.
• Meanwhile, in 2-quart saucepan, cook white sauce mix and 1 1/2 cups milk as directed on package. Remove from heat. Stir in cheese. Pour over zucchini mixture in baking dish; stir gently to coat. In small bowl, mix melted butter and bread crumbs. Sprinkle over zucchini mixture.
• Bake 30 to 35 minutes or until bubbly and golden brown.

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.

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.

SUMMER SQUASH GRATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
• Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
• Spread yellow squash mixture evenly in an 8-inch square baking pan.
• Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.

SUMMER SQUASH AND GREEN RICE

Steps:

• Add the olive oil to a large skillet over medium-high heat. Once hot, add the garlic, green onions and yellow squash. Cook until soft and beginning to brown, about 4 minutes. Season with salt and pepper and continue to saute until fragrant, 1 to 2 minutes. Stir in the rice. Add the broth, bring to a simmer and reduce the heat to medium-low. Cover with a lid and cook until the rice is tender and the liquid has been absorbed, about 35 minutes. Turn off the heat and let the rice sit for 10 minutes longer.
• Remove the lid and fluff the rice with a fork. Stir in the cilantro and mint.

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.

KETO SUMMER SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat the oven to 450°F (230°C). Grease a 2-quart baking dish with 2 teaspoons of the olive oil.
• In a large skillet, heat the remaining olive oil over medium heat. Add the zucchini, squash, onion powder, 3/4 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 6 to 8 minutes.
• Add the dried thyme, cream, and cream cheese and cook until thickened, 3 to 4 minutes. Remove skillet from heat; stir in 1/4 cup of the Parmesan.
• Spoon the mixture into a shallow 2-quart baking dish.
• In a small bowl, combine the remaining Parmesan cheese with the pork panko and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Sprinkle the squash with the Parmesan-panko mixture and bake until the top is golden brown and bubbling, about 10 minutes. Serve right away.

WILD RICE & BUTTERNUT SQUASH GRATIN

Steps:

• Start by cooking the rice ingredients. Boil 6 cups of water in a medium-large saucepan. Add 1 teaspoon of the salt, bay leaf and wild rice. Cover and cook over medium heat for 20 minutes. After that time has lapsed, add the white long grain rice to the saucepan. Cover and cook over medium-low heat for 15 minutes until the rice is tender. Remove saucepan from heat, discard bay leaf, rinse under warm water and drain. Set aside.
• Preheat oven to 375 degrees F. Prepare a 9 x 12" rectangle or oval baking dish by greasing well with oil or cooking spray.
• Meanwhile, in a 5 or 6 qt Dutch oven heat one tablespoon of the oil over medium-high heat. Add diced squash and cook until golden and tender, about 6 - 8 minutes while stirring often.
• Add another 1 tablespoon of oil to the Dutch oven along with the leeks. Cook for 5 minutes until the leeks are tender. Remove from heat.
• Add the cooked rice, pecans and cranberries to the Dutch oven. Season with sage, remaining 1 teaspoon salt, pepper and nutmeg; stir gently to combine. Leave the mixture in the Dutch oven.
• In a medium bowl combine the breadcrumbs, cheddar cheese and Parmesan cheese. Remove about 1½ cups of the breadcrumb and cheese mixture and add it to the rice mixture in the Dutch oven, stirring gently to combine. Transfer the rice mixture to the prepared baking dish.
• Sprinkle the remaining breadcrumb and cheese mixture over the dish and drizzle top with the remaining 2 tablespoons of oil. Cover lightly with foil wrap and bake for 20 minutes. Remove foil and bake for an additional 10 - 15 minutes until the top is golden and crispy. Garnish top with additional chopped sage.

EASY ZUCCHINI AND SQUASH GRATIN

Steps:

• Preheat oven to 400°F (200°C). Spray a medium-sized baking dish with cooking spray and set aside (I used a deep 5-inch by 9-inch dish, but a 7x11-inch dish or anything similar in size will work well).
• Slice zucchini and squash into thin rounds (I like to use a mandolin to make it fast and uniform, but it's not necessary).
• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add garlic and cook (stirring constantly) for about 1 minute. Add zucchini and squash to the skillet. Stir and cook until vegetables are tender (about 5-6 minutes). Remove from heat.
• In a small saucepan, add remaining 1 tablespoon of oil and diced onion. Cook onion over medium heat until translucent (about 2 minutes), and then add the tomatoes (with their juice) and the basil. Simmer tomatoes about 5 minutes. Stir in parsley, salt, and pepper to taste.
• Spread half of the zucchini/squash mixture into the bottom of the prepared baking dish. Cover with half of the tomato sauce from the saucepan, and sprinkle with 1 tablespoon of grated Parmesan.
• Add another layer with the remaining zucchini, top with the remaining sauce, and finish with the last 2 tablespoons of Parmesan.
• Bake for 15 minutes, or until cheese is melted and the top becomes golden brown.
• Allow dish to sit for about 10 minutes before serving.

SUMMER SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Slice onion into thin rounds. Slice zucchini and yellow squash into 1/4-inch rounds.
• Melt butter in an oven-proof skillet over medium heat. Add onion slices and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, 2 to 3 minutes. Add cream and ricotta cheese; stir and simmer until bubbly and starting to thicken, 3 to 5 minutes.
• Slowly stir in Parmesan cheese. Add zucchini and summer squash and gently stir to combine. Cook for just a few minutes then sprinkle with bacon. Spread Gouda cheese evenly over the bacon and top with salt and pepper.
• Transfer skillet to the preheated oven and bake until cheese is deep golden brown on top and squash is tender, about 20 minutes. If squash needs more cooking time, cover the skillet with foil so the top crust doesn't get too dark.

JULIA CHILD'S ZUCCHINI AU GRATIN

Steps:

• Preheat the oven to 400° F
• Shred the zucchini and toss them, along with a heaping tsp of salt and allow to drain in a colander (put a bowl under the colander as you'll want to reserve the juices).
• After 10-15 minutes, squeeze as much as you're able, of the excess water out of the zucchini. (I've found if I put the zucchini in a nut bag, it works really well)
• Set the zucchini aside on paper towels to dry
• Meanwhile, bring a small pot of water to a boil.
• Drop the rice into the boiling (and salted) water. Bring it back to a rapid boil for 8 minutes.
• Drain, run cold water over the rice, and set aside on paper towels to dry
• Return the pan to the stovetop over low (or simmering) heat. Keep an eye on it so it doesn't burn, we're simply warming it a bit while we work on browning the onions and zucchini
• Add 1 part zucchini juices to 1 part milk. (The recipe calls for 2 ½ cups of liquid in total. If you'd like your gratin to be on the wetter side, I'd lean toward 2 ½ cups. For a drier gratin, closer to 2 cups)
• In a large frying pan over medium heat, cook the onions slowly in 3 to 4 Tbsp. olive oil for 8 to 10 minutes, or until they're tender and translucent.
• Raise the heat to medium-high and continue to cook, stirring slightly for several minutes, or until the onions have just browned
• Add the zucchini and garlic to the pan, toss, and cook until the zucchini is almost tender.
• Sprinkle in the flour, stir and remove from the heat after a minute or so
• Gradually stir in the 2 ½ cups warm milk/zucchini juice; make sure the flour is well blended and smooth.
• Put the pan over moderately high heat and bring to a simmer, stirring.
• Remove from the heat again, stir in the blanched rice and ½ cup of the grated Parmesan.
• Taste carefully for seasoning and add additional salt and freshly ground black pepper if necessary
• Butter a 6-8 cup baking dish that is about 1 ½ to 2 inches deep.
• Turn the zucchini mixture into the prepared pan and sprinkle the remaining Parmesan cheese on top.
• Dribble the remaining olive oil over the cheese.
• Bake in the upper third of the oven until the gratin is bubbling, the top has browned, and it appears that most of the liquid has absorbed. (Keep an eye on it, and you'll begin to see it set up, and the surface become slightly browned) Mine took about 30-35 minutes
• Let it sit for about 8 to 10 minutes before serving. It will still be hot, and the dish will hold together a bit better for serving.
• Serve warm.

SUMMER SQUASH & RICE GRATIN

Steps:

• Preheat the oven to 375 degrees.
• Brush a 2-quart gratin dish or shallow baking dish, such as a 13-by-9-inch Pyrex dish, with 1/2 tsp.
• olive oil and set aside.
• Heat 1 tbsp.
• of the oil over medium heat in a large, heavy non-stick skillet and add the onion.
• Cook, stirring, until tender, about 5 minutes.
• Add the squash, garlic, salt and pepper, and cook, stirring often, for 8 to 10 minutes, until the squash is tender but not mushy.
• Remove from heat and let cool slightly.
• Beat the eggs in a bowl.
• Stir in the squash and onions, the cheese, rice, parsley and thyme.
• Taste and add more salt and pepper, if desired.
• Transfer to the baking dish.
• Sprinkle the bread crumbs over the top and drizzle with the remaining oil.
• Bake 45 minutes, until firm and browned on the top.
• Remove from the heat and cool on a rack.
• Serve warm or cold.
• Advance preparation: This can be made a day ahead of time and held in the refrigerator, tightly wrapped.