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Summer Squash Gratin

Yield
Servings
Prep time
1 1⁄2 hours
Course
Entrée
Special Diets
Vegetarian
Source

Adapted from 101 Cookbooks: www.101cookbooks.com

Description

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.

Ingredients

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)

Instructions

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.