Summer Squash Gratin

Serving size:
 4 Servings


    • 1
    • lemon (zest only)
    • 1 1⁄2 lb
    • zucchini or summer squash (sliced 1/6 inch thick)
    • 3⁄4 t
    • salt
    • 1⁄4 c
    • oregano (leaves, fresh)
    • 1⁄4 c
    • parsley (fresh)
    • 1 clv
    • garlic (large, chopped)
    •   pn
    • red pepper flakes
    • 1⁄2 c
    • olive oil (extra-virgin)
    • 1⁄4 c
    • butter (unsalted)
    • 2 c
    • bread crumbs (fresh, whole wheat)
    • 1⁄2 lb
    • potatoes (waxy, sliced transparently thin)
    • 3⁄4 c
    • gruyere cheese (coarsely grated)
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


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.

Adapted from 101 Cookbooks:


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.


Special Diets: