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Summer Squash Gratin

Prep time
1 1⁄2 hours
Special Diets

Adapted from 101 Cookbooks:


Be sure to slice your potatoes as thin as possible! Slice them too thick and you'll have trouble cooking them through since the squash will cook up more quickly.


1 lemon (zest only)
1 1⁄2 lbzucchini or summer squash (sliced 1/6 inch thick)
3⁄4 tsalt
1⁄4 coregano (leaves, fresh)
1⁄4 cparsley (fresh)
1 clvgarlic (large, chopped)
  pnred pepper flakes
1⁄2 colive oil (extra-virgin)
1⁄4 cbutter (unsalted)
2 cbread crumbs (fresh, whole wheat)
1⁄2 lbpotatoes (waxy, sliced transparently thin)
3⁄4 cgruyere cheese (coarsely grated)


Preheat oven to 400 degrees and grease a 9x9 inch baking dish with a little olive oil. Sprinkle the dish with lemon zest.
Place the squash slices in colander over a sink and toss with 1/4 tsp of the salt. Allow the squash to drain for 10-15 minutes.
Puree oregano, parsley, garlic, remaining salt, red pepper flakes, and olive oil in a food processor or blender.
Melt butter over medium-low heat in a saucepan. Cook until the butter turns brown. Stir breadcrumbs into the browned butter and remove from heat.
Shake the squash in the colander to remove any remaining water, then place in a large mixing bowl. Add the potatoes and 2/3 of the oregano parsley sauce. Toss well. Add the cheese and half the breadcrumbs. Toss again until well-coated. Adjust seasoning to taste.
Transfer the squash and potato mixture to the baking dish and top with the remaining bread crumbs. Bake for 35-55 minutes, until the potatoes are tender. Remove from the oven and drizzle with the remaining oregano parsley sauce. Serve hot.