June 18, 2015

Summer Squash and Herb Gratin

This delicious zucchini and squash dish comes courtesy of a cookbook my brother and sister-in-law got me for Christmas, The New Southern Table.  Summery and cheesy with amazing crispy breadcrumbs on top!  It's really similar to my cheesy baked zucchini but with a richer taste and texture because it is sauteed first, and of course because of the gratin.  Mmmm.

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
  1. 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.
  2. Preheat the oven to 400°.
  3. 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.
  4. 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.
  5. 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.