Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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summer squash gratin

During the summer, when squash and zucchini are in abundance, I’m always looking for new ways to eat it. This recipe uses both varieties, but if you only have one or the other, it still works just as well. If you have some leftover brown rice already cooked, it will give you a big head start on the dish, just bring it to room temperature before adding it to the pan.

Cooking spray, for coating soufflé dish
1/2 cup water
1/4 cup brown rice
1 tablespoon extra virgin olive oil
1/4 medium onion, thinly sliced
Salt, to taste
Freshly ground black pepper
1 small clove garlic, finely minced
1/2 medium zucchini, thinly sliced into rounds
1/2 medium summer squash, thinly sliced into rounds
1/4 cup low-sodium vegetable stock
1/4 cup heavy cream
1 tablespoon chopped flat-leaf parsley
1/4 cup freshly grated Parmigiano-Reggiano

1. Preheat oven to 425°F. Place a 16-ounce soufflé dish on an aluminum foil-lined baking sheet. Spray with cooking spray and set aside.
2. In a medium saucepan, boil water. Add rice, cover and reduce heat to low and simmer for about 40 minutes, until rice is cooked through and water has been absorbed. Let stand for 5 minutes, covered, until any remaining water is absorbed. Fluff with a fork and set aside.
3. In a large sauté pan, heat oil over medium heat. Add onion and cook for about 5 minutes, until onion is translucent. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add zucchini and squash and cook for another 7-10 minutes, until vegetables are softened.
4. Transfer cooked vegetables to a plate and set aside. Add stock to sauté pan and heat for 1-2 minutes, scraping up any brown bits on bottom of pan. Add cream and bring to a gentle boil. Reduce heat to low and allow sauce to thicken, about 5 minutes.
5. Add vegetables back to pan, along with rice, parsley and half of cheese. Stir until everything is coated with cream mixture. Transfer mixture to soufflé dish and top with remaining cheese. Bake for 20-22 minutes, until liquid is almost absorbed and top is golden brown (tent with aluminum foil after 15 minutes if top is getting too brown). Remove from oven and allow to rest for about 5 minutes before serving.

Serves 1.

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