Summer Squash Gratin Recipe (2024)

This is my wife's favourite, so we cooked it many times. I don't feel that thyme is necessary, and I like it with 5% or 10% cream better than with milk. Be sure to add enough salt, or it will be too flat. Also benefits from one fresh red chili pepper chopped with the garlic - we chop both in a food processor.

Fast, easy, good! Use more onion, garlic, red peppers, and cheese. Think about adding spinach. Wonder what it would be like with slices of, say, linguica, Polish or Italian sausage.....

Turned this into soup next day with addition of chicken broth and a little parsley to garnish. Delicious!

Delicious! Minced a large swiss chard leaf and added it, skipped the thyme, used coconut milk in place of milk, quinoa in place of rice, and raw white cheddar instead of Gruyere. Will definitely make this again and again!

This recipe allows for easy substitutions (cooked rice for uncooked rice, couscous, quinoa; summer squash for other squash or veggies; different cheeses, different seasonings and spices, such as curry powder), and a great way to make the most of pantry staples amid the pandemic. It's healthy comfort food -- good for the body and soul.

Had only cheddar and Parmesan on hand and yellow rice leftover in fridge. Used what I had in this Covid world- It was fabulous- a little extra cheddar sprinkled on top before baking. A keeper. Hopefully friends over for a dinner party one day soon will try it also!

I cut the thyme, used Parmesan cheese only, and added 1.5 lbs of cooked shrimp (steamed at the local grocer with cajun spices and peeled). Then used a cracker crumb topping (one sleeve of saltine crackers, crumbled then mixed with melted butter). Delicious!

Delish :D added bread crumbs w/olive oil and Parmesan cheese on top but other than that I followed the recipe. Definitely will make it again and again :)

Great recipe. Easy to make and you can substitute in other veggies. Make sure you use the correct rice for the recipe. I made this for a dinner party and it was a HUGE hit. Everyone wanted the recipe.

Great use for excess veggies of many sorts, and a sausage or salad on the side makes it a nice meal. Like others, found this good but a bit flat, even with extra parsley and also some fresh basil in the squash. I used a Comte cheese that was in the drawer-- I'll try Pepper Jack next time. That ought to spice it up.

This was delicious. I added 2 punnets of cherry tomatoes - one punnet halved and slow roasted and one punnet whole. I added them when I added the squash/zucchini mix to the rice mixture. I also added a teaspoon of red pepper flakes and bread crumb topping. Amazingly good. Everyone loved it and it is a lovely summer meal.

This is a wonderfully flexible recipe. I've substituted long-grain brown rice, added chopped cauliflower to the squash mixture, replaced the thyme with a spoonful of pesto, and substituted feta for the other cheeses. It comes out terrific every time, as long as I use enough seasoning. Don't skimp on the herbs or pepper (we like it with generous garlic and crushed red chilis sauteed with the other peppers).

This is as good a summer squash recipe as I've ever run across. My family is not a fan of summer squash and we finds it lacks flavor. But we were stuck with some from our CSA and I tried this, sticking faithfully to the recipe (except when I "accidentally" added more cheese... seems to happen a lot). Still not a fan of summer squash, but the end result was tasty. The arborio rice adds a very nice texture, and the flavors have the right balance.

I am not a fan of summer squash but it arrives every July in our CSA share - this is going to be my go-to from now on for using up summer squash. So ridiculously good and easy.

I thought this was amazing! Looked a little boring but thought I’d try since it had 5 stars. It was awesome! I did double the garlic and added some basil. Just take note that you have to add already cooked rice. This delayed everything but was my own fault for not reading carefully

Loved it. Added a poblano chile and only 1/2 of the red pepper. A hit.

Added chopped basil and red pepper flakes to the sauté of squash. Used Charleston Gold Rice instead of Arborio and it was delicious.

Love love LOVE this recipe! It’s versatility makes it a household favorite here. I adapt the herbs to whatever I have on hand and almost always swap in farro or lentils for the rice. Not Provençal necessarily but a great way to use up odds and ends of things I have in the fridge. Next iteration will be with cauliflower rice.

This was delicious and it’s such a versatile recipe! I used low-fat oat milk and also added some panko to the top for some crunch. I can definitely see myself making variations of this, year round, using different vegetables and maybe experimenting a bit with different cheeses and herbs.

House divided on this one. I tried to cook it until rice was done, which made it like a frittata. But, the rice never got done. My husband liked the crispy rice. Next time, I will try to cook the rice (at least partially) first. We still have it a 5* review because the flavors were excellent!

Definite keeper recipe. Highly adaptable to the veg and cheese you have on hand and an excellent use of that pint of leftover white rice that came with your Chinese takeout. I’ll make this every way til Sunday. Thanks for a great foundational recipe.

Turned out great! Only changes I made were, no thyme, half/half instead of low fat milk, heavy on the cheeses, and a tablespoon of Momof*cku Chili Crunch mixed in with the eggs/cream/rice. Went about 45 -50 minutes in my oven to get nice gold color on top, but it was a double batch. And yes, straight up doubling of all ingredients worked out perfect. As per other comments, I was liberal with seasoning. Will definitely make again.

I found this very bland for my taste. Hubby didn’t care for it either. I had to douse it in hot sauce. Won’t make it again.

I’m confused by the ingredient list. Must the one cup arborio rice be cooked, or can I just add one cup raw. I presume it must be cooked but would be happy if it works with raw.

I had a lot of zucchini, yellow squash, broccoli and tomatoes so I added all of them to this recipe and came out with a beautiful dish that even my grandkids liked. Added more cheese and used cream instead of low-fat milk.

I replaced the gruyere with gouda, but otherwise made the recipe as written. It was excellent!

Made this with the addition of about 1/8 tsp of cayenne, and heavy cream, since I had a little lingering in the back of the fridge. Made Monday, refrigerated uncooked, cooked on Tuesday after bringing up to room temperature. Delicious