Yellow Squash Gratin

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter melted
• 3 cups rice long-grain cooked
• 3 large eggs lightly beaten
• 0.5 cup flat-leaf parsley fresh chopped
• 3  garlic cloves minced
• 2 cups onion chopped
• 1 ounce parmesan cheese fresh grated
• 1.5 teaspoons salt 
• 3 ounces swiss cheese grated
• 1 ounce bread white
• 12 cups baby squash yellow halved lengthwise cut into 1/4-inch-thick slices ( 3 pounds)
• 1 teaspoon or dried fresh chopped

Equipment

• food processor
• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 37
2. Heat a Dutch oven coated with cooking spray over medium-high heat.
3. Add onion, and saut 5 minutes or until tender.
4. Add garlic; saut 30 seconds.
5. Add squash; saut 7 minutes or just until tender.
6. Remove from heat; stir in parsley, salt, thyme, and pepper.
7. Add rice, Gruyre, 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.
8. Place bread in a food processor; pulse 10 times or until fine crumbs measure 1/2 cup.
9. Combine breadcrumbs, Parmesan, and butter, tossing to combine.
10. Sprinkle breadcrumb mixture over squash mixture.
11. Bake at 375 for 30 minutes or until topping is lightly browned and filling is set.
12. Let stand 5 minutes before serving.