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Zucchini and Summer Squash Gratin
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Brief Description
Yellow squash and zucchini sliced, sauteed and baked with garlic and shallots and topped with Parmesan.
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Main Ingredient
squash
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Category: Vegetables
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Ingredient swap: This dish is very versatile; you can add sliced potatoes, mushrooms or tomatoes, or try swapping Parmesan with Gruyere or Fontina cheese. For a gluten-free version, just skip the bread crumbs.
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Posted By: vastrother@aol.com
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Posted On: Mar 01, 2017
Number of Servings:
Ingredients:
- 2 - medium zucchini
- 2 - medium yellow squash
- 2 tablespoons - olive oil plus more for drizzling
- 2 cloves - garlic minced
- 1 - small shallot minced
- 1/4 cups - bread crumbs or panko
- 1/2 cups - grated Parmesan OR Gruyere OR Fontina
Directions:
Preheat oven to 400 degrees F. Spray an 8-by-8-inch baking dish with non-stick cooking spray and set aside.
Using a knife or mandolin slicer, thinly slice zucchini and squash to roughly 1/8-inch thick.
In a large skillet, heat olive oil over medium heat. Add garlic and shallots and saute until aromatic, just a few minutes.
Add zucchini and squash and saute for about 5 more minutes, tossing frequently with tongs, just to cook everything slightly. Season to taste with salt and pepper.
In a small bowl, stir together parmesan and bread crumbs.
Place half of vegetables into prepared baking dish and top with half of Parmesan and bread crumb mixture; then top with remaining vegetables and remaining cheese / bread crumb mixture.
Cover with aluminum foil and bake for 20 minutes. Remove tin foil and bake for 10 more minutes or until everything is bubbly and golden.
Time-saving tip: Everything can be fully assembled, covered and kept in fridge for hours before baking.
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