Summer Squash and Herb Gratin
Serves 2-3 as a side dish
- 1 large zucchini, cut into slices and then quartered
- 1 large squash, cut into slices and then quartered
- 1-2 teaspoons kosher salt, plus more to taste
- 2 tablespoons unsalted butter, divided
- 1/4 cup panko bread crumbs
- 3/4 cup freshly grated Parmesan, divided
- 1 tablespoon olive oil
- 2 cloves garlic, sliced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- Freshly ground black pepper
- Place the squash quarters in a colander and generously season with the salt. Let sit 20 minutes, rinse with cold water, then thoroughly dry with a kitchen towel.
- Preheat the oven to 400°.
- Heat 1 tablespoon of the butter in a medium-size skillet over medium heat. When the butter melts, swirl the pan for 2-4 minutes, or until the butter is lightly browned. Add the bread crumbs and cook, stirring constantly, 2-4 minutes or until the bread crumbs are browned. Transfer to a bowl, and stir in 1/4 cup of the Parmesan.
- Heat the olive oil and remaining tablespoon of butter in the same saucepan over medium-high heat. Add the squash first, then the garlic, and cook. Stir often and cook 6-8 minutes, or until the squash is tender and brown in spots. Remove the pan from the heat and stir in the remaining 1/2 cup of Parmesan, seasonings, and pepper to taste.
- Transfer the squash to a shallow, oven-proof dish, such as a pie dish or casserole dish. Top with the Parmesan and bread crumb mixture and bake 20-30 minutes, or until hot and bubbly.