Rice Gratin With Summer Squash And Red Pepper
A vibrant rice gratin featuring summer squash, red peppers, and herbs, baked with cheese for a hearty, colorful dish perfect for casual or family meals.
Ingredients
- 2 tsp. olive oil ⓘ
- 1 small yellow onion, finely chopped ⓘ
- 1 medium sweet red pepper, cored, seeded and diced ⓘ
- 1 medium zucchini, diced ⓘ
- 1 medium yellow squash, diced ⓘ
- 2 cloves garlic, minced
- 1/2 tsp. salt and pepper ⓘ
- 2 c. cooked brown rice ⓘ
- 2 large eggs, lightly beaten ⓘ
- 1/2 c. shredded Cheddar cheese ⓘ
- 1/2 c. basil, chives, parsley or a combination, minced ⓘ
- 2 Tbsp. grated Parmesan cheese ⓘ
Instructions
- Preheat oven to 375°F.
- In a 12-inch nonstick skillet, heat the olive oil over moderate heat.
- Add the chopped onion and sauté, stirring for 1 minute.
- Add the diced red pepper and sauté, stirring for 2 minutes.
- Add zucchini, yellow squash, garlic, salt, and pepper; sauté, stirring occasionally for 3 to 5 minutes or until the squash is barely tender.
- In a large bowl, combine the squash mixture with cooked rice, eggs, shredded Cheddar cheese, and minced herbs.
- Transfer the mixture to a greased 1 1/2-quart casserole dish.
- Sprinkle grated Parmesan cheese on top.
- Bake for 30 minutes, then brown under the broiler for 1 to 2 minutes if desired.
Tips & Substitutions
For added flavor, consider substituting the Cheddar cheese with Gruyère or a smoked cheese for a unique twist. If you prefer a creamier texture, stir in a dollop of sour cream or Greek yogurt before baking. Fresh herbs like thyme or oregano can enhance the dish, and you can easily swap out the zucchini and squash for other seasonal vegetables from your garden.
Serving Suggestions
This Rice Gratin pairs beautifully with a simple green salad dressed with vinaigrette for a light meal. You could serve it alongside grilled chicken or fish for a heartier dinner. For a vegetarian option, consider serving it with a side of roasted vegetables or a refreshing cucumber salad to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, covering them to retain moisture, for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Gratin With Summer Squash And Red Pepper contains roughly 746 calories, with 25g protein, 119g carbohydrates, and 19g fat. It is an excellent source of protein (51% of the Daily Value), vitamin C (36% of the Daily Value), and calcium (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2381mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the gratin a day in advance. Simply assemble it, cover, and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the preheated oven, and then bake as directed.
What can I use instead of brown rice?
If you prefer a different grain, quinoa or farro would work well as substitutes for brown rice. Both options will provide a slightly different texture but will absorb flavors nicely. Make sure to adjust cooking times accordingly if using uncooked grains.
Is this recipe suitable for meal prepping?
Absolutely! This Rice Gratin is perfect for meal prep. You can portion it into individual servings and store them in the fridge or freezer. Just reheat as needed for a quick and nutritious meal throughout the week. It also holds up well, maintaining its flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).