Rice Gratin With Summer Squash And Red Pepper - cooking recipe

Ingredients

2 tsp. olive oil
1 small yellow onion, finely chopped (1/2 c.)
1 medium sweet red pepper, cored, seeded and diced (3/4 c.)
1 medium zucchini, diced (2 c.)
1 medium yellow squash, diced (2 c.)
2 cloves garlic, minced
1/2 tsp. salt and pepper
2 c. cooked brown rice
2 large eggs, lightly beaten
1/2 c. shredded Cheddar cheese (2 oz.)
1/2 c. basil, chives, parsley or combo (fresh), minced
2 Tbsp. grated Parmesan cheese

Preparation

Preheat oven to 375\u00b0.
In a 12-inch nonstick skillet, heat the oil over moderate heat.
Add onion and saute, stirring for 1 minute.
Add red pepper and saute, stirring for 2 minutes.
Add zucchini, yellow squash, garlic, salt and pepper; saute, stirring occasionally for 3 to 5 minutes or until the squash is barely tender.
In a large bowl, combine the squash mixture with rice, eggs, Cheddar cheese and basil.
Transfer to a greased 1 1/2-quart casserole; sprinkle with Parmesan cheese.
Bake for 30 minutes. If desired, brown under broiler for 1 to 2 minutes.