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1
Bring 1 cup water to boil in a 1-quart lidded saucepan.
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2
Add in the rice and 1/4 teaspoon salt.
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3
When the water returns to a boil, stir once and only once, turn the heat down to low, and cover the pot tightly.
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4
Simmer 15 minutes, until the water has evaporated.
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5
Turn off the heat; uncover the pot, and cover the top with a clean dish towel.
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6
Return the lid to the pot and let sit for 10 minutes undisturbed.
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7
Preheat the oven to 375; brush a 2-quart baking or gratin dish with olive oil.
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8
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
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9
Add in the onion, stir/saute 5 minutes or until tender.
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10
Add in the squash, garlic, salt, and pepper; stir/saute 8-10 minutes, until the squash is tender but not mushy.
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11
Remove from the heat and let cool slightly.
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12
Beat the eggs in a bowl; stir in the squash mixture, cheese, parsley, rice, and thyme.
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13
Stir together, taste, and add more salt and pepper, if needed.
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14
Transfer mixture to a baking dish; sprinkle breadcrumbs over the top and drizzle on the remaining 1 tablespoon olive oil.
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15
Bake for 45 mintues or until firm and browned on the top.
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16
Cool on a rack; serve warm or at room temperature.
