This is a typical Provençal gratin, bound with rice and eggs. Use this recipe as a template for any gratins made of cooked vegetables.
Recipe for Sauteed summer squash:
Advance preparation: The filling will keep for three days in the refrigerator. The gratin can be made a day ahead and reheated; leftovers will be good for four or five days.
Sauteed squash recipe:

serves 6
You might need to buy:
  • low-fat milk
  • Freshly ground pepper
  • salt
  • large or extra-large eggs
  • recipe of Sautéed summer squash with red pepper and onion
  • coarsely chopped fresh thyme leaves

20 February 2009 You might want to half this recipe because it makes a lot! And I didn’t add the jalapenos. Good for make ahead, and potluck offering.

ready in about an hour and 5 minutes; serves 8
You might need to buy:
  • chopped jalapeno pepper
  • salt
  • chili powder
  • ground mustard
  • Ground Beef
  • pepper
serves 6
You might need to buy:
  • all-purpose flour
  • pepper
  • 85% lean ground beef
  • unsalted butter
  • egg noodles
  • Salt
  • dry white wine
  • low-sodium beef broth
  • sour cream
  • grated Parmesan cheese