I pulled out my summer squash plants today.
I usually pull 2 of them out in August (I have 4) because I’m tired of all the squash and have no more room in my freezers.
This year they got powdery mildew in August and quit producing. When the weather warmed up and dried up they all started growing again, but all the little squashes died on the vine.
I’ll post my last few summer squash recipes and move on to the winter squash – which we’ve been eating for a few days now. On to the next season!
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Zucchini & Rice Gratin
You can use any type of summer squash for this. I used a green striped one.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Sides
- 1/2 cup (3oz, 90gr) Basmati rice
- 1 cup (8oz, 240ml) chicken broth
- 8oz (240gr) summer squash, shredded
- 1 medium onion, chopped
- 1 tbs Dijon-style mustard
- 1/2 cup (4oz, 120gr) Greek yogurt
- 1 tsp oregano
- 1/2 cup (2oz, 60gr) shredded cheese
- 2 tsp olive oil
- Cook rice in chicken broth according to package directions (usually 16 minutes).
- Fry onion in oil until tender.
- Add squash, oregano, stir to combine and remove from heat until needed.
- When rice is done fluff with a fork.
- Combine rice, mustard and yogurt.
- Lightly oil a baking dish (1 qt, 1 litre).
- Spoon 1/2 the rice into the dish
- Spread the squash / onion mixture evenly over the rice.
- Sprinkle with 1/2 of the cheese.
- Spread remaining rice over the squash.
- Sprinkle with remaining cheese and bake, covered, 400F (200C) for 15 minutes.
- Remove cover and bake 5 minutes longer.
- Remove and serve.
Shred the squash on medium or large holes of a grater.
- Serving Size: 1/2 recipe
- Calories: 465
- Sugar: 8.6 g
- Sodium: 757.3 mg
- Fat: 19.5 g
- Saturated Fat: 8.6 g
- Trans Fat: 0.3 g
- Carbohydrates: 49.8 g
- Fiber: 2.9 g
- Protein: 21.4 g
- Cholesterol: 42.4 mg
Keywords: rice gratin, summer squash, zucchini
I have posted this as a recipe for two.
It’s a reasonable recipe for two.
We no longer eat it all.
It’s been an interesting phenomenon that I’ve noticed recently. If I make rice or pasta and a vegetable and a meat of some sort and serve it all separately, we eat it all. If I combine any or of all of it, into a gratin or a lasagne or a pasta, we have leftovers.
Wait….. As I type this the proverbial lightbulb went off.
If I turn all the ingredients into a stir-fry or lo mein or hash we eat it all. It’s when I had the cheese and yogurt and white sauce and….
It must be the cheese – and the fact that mon mari likes to have that last little bit for his lunch the next day.