
Crookneck Squash and Rice Gratin with summer herbs

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This is one of those dishes that would make a great side to serve with grilled lamb chops but of course it stands alone as a vegetarian main dish. Thick slices of Beefsteak tomatoes would be excellent on both plates. Without the cheese the dish is vegan. Come fall and winter, you can make it using grated winter squash and sage and serve braised mustard greens on the side. Serve this summery version with a slightly chilled red from Verona such as Allegrini Valpolicella Classico. A Valpolicella riserva or even an Amarone, both heavier styles made from the same grape (Corvina) in the Veneto, can be served with the winter squash version.
ingredients
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serves: 4
1/2 cup long-grain rice
sea salt and freshly ground pepper
1 good handful of parsley (leaves)
several bushy marjoram and thyme (sprigs)
2 cloves garlic
2 tablespoons olive oil (plus extra for the top)
2 large leeks (white parts plus a bit of green, quartered lengthwise, chopped, and washed)
2 pounds crookneck squash or zucchini (sliced into thin rounds)
2 ounces Gruyere cheese, grated (about 1/2 cup)
1 teaspoon finely grated lemon zest
Servings Per Recipe: 4
Amount per Serving
Calories: 281
- Total Fat: 12.6 g
- Saturated Fat: 3.9 g
- Trans Fat: 0 g
- Cholesterol: 15.6 mg
- Sodium: 66.5 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 3.8 g
- Sugars: 1.9 g
- Protein: 12.9 g
preparation

comments
arlene
May 9, 2012