Summer Squash Gratin

• 1 recipe Sauteed Summer Squash with Red Pepper and Onion
• 2 large or extra-large eggs
• 1/2 teaspoon salt
• Freshly ground pepper
• 1/2 cup low-fat milk
• 1 cup cooked Arborio or Carnaroli rice (1/2 cup raw)
• 1 teaspoon coarsely chopped fresh thyme leaves
• 2 ounces Gruyere cheese, grated (1/2 cup, tightly packed)
• 1 ounce freshly grated Parmesan (1/4 cup, tightly packed)

1. Make the sauteed summer squash, season it well and set aside.
2. Preheat the oven to 375 degrees F. Oil a 2-quart baking dish with olive oil.
3. In a medium bowl, beat together the eggs, salt, pepper, and milk.
4. Stir in the rice, thyme, the sauteed squash and the cheeses.
5. Scrape into the baking dish.
6. Bake 35 to 40 minutes, until nicely browned on the top and edges.
7. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool.
8. The gratin is good hot, warm, or room temperature.

summer, eggs, salt, freshly ground pepper, lowfat milk, carnaroli rice, thyme, gruyere cheese

Taken from cooking.nytimes.com/recipes/1016433 (may not work)