Photo: Karry Hosford
Yield
8 servings

The essence of comfort food, this dish will please kids as well as adults.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, and sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add squash; sauté 7 minutes or just until tender. Remove from heat; stir in parsley, salt, thyme, and pepper. Add rice, Gruyère, and eggs to squash mixture, stirring until well combined. Spoon the squash mixture into a 13 x 9-inch baking dish coated with cooking spray.

Step 3

Place bread in a food processor; pulse 10 times or until fine crumbs measure 1/2 cup. Combine breadcrumbs, Parmesan, and butter, tossing to combine. Sprinkle breadcrumb mixture over squash mixture. Bake at 375° for 30 minutes or until topping is lightly browned and filling is set. Let stand 5 minutes before serving.

Ratings & Reviews

Costellojk's Review

ChefAmandaLynn
August 04, 2014
I had a feeling it would be really bland so I added two chilie's and used a stronger cheese and opted to add fresh corn. It was terribly bland. A West Indian hot sauce salvaged it a bit, but it was too much work for such a weak tasting meal. I am now dreading finishing the remaining servings for lunch the next few days as the family refuses to finish it.

nhgirl25's Review

nhgirl25
June 04, 2011
Mine came out watery because of the yellow squash, not sure how that could have been avoided. Not much flavor but much healthier than traditional potato recipe.

ChefAmandaLynn's Review

Costellojk
April 13, 2011
This was not nearly as cheesy as I would have liked it to be. It was however a good solid side dish incorporating both a starch and a veggie. I used green squash as it was on sale.