Summer Squash Gratin

The great thing about this technique is that it can be used with any cooked leftover vegetable dish.It doesn't have to be squash, although right now that is what we always seem to have, but it could be broccoli or peppers or mushrooms or any combination of those things--just make sure you have a couple cups of something and then use the cooked rice and the egg to bind it together.

• 2-3 cubed summer squash, sauteed with onions and peppers
• 2 large or extra-large eggs
• ½ teaspoon salt
• Freshly ground pepper
• ½ cup low-fat milk
• 1 cup cooked rice or risotto
• 1 teaspoon coarsely chopped fresh thyme leaves
• 1/2 cup Gruyère or cheddar cheese, grated 
• 1/4 cup freshly grated Parmesan or Romano cheese

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