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

Ingredients

• 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

Directions

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.

Cheesy Baked Zucchini

I discovered this tasty way to make zucchini just before I got pregnant, and sadly haven't made it since.  I had nausea the first four months and have only recently started cooking to this level again.  I will say that my husband LOVED it, and I was reassured when it wasn't as much of a cheesy mess as I saw in the original recipe.  Lots of flavor and a nice texture, this is a keeper of a side dish.

Ingredients

• 2 green zucchini, sliced and quartered
• 2 yellow squash, sliced and quartered
• 2 tablespoons fresh chopped basil, or 1 teaspoon dried
• 2 tablespoons green onions, sliced
• 1/2 teaspoon dried thyme
• 3/4 teaspoons garlic powder
• 1 cup mozzarella cheese or pizza cheese blend
• 1/2 cup coarsely grated Parmesan (little less if using canned Parmesan)
• Salt and freshly ground black pepper to taste

Directions

1. Preheat oven to 350°.  Spray an 8x8" baking dish with nonstick spray.
2. Combine all ingredients except for the Parmesan cheese and pour into baking dish.  Sprinkle with salt and pepper to taste.
3. Bake uncovered 25-30 minutes.
4. Sprinkle with the Parmesan cheese and bake, uncovered, 10-15 more minutes or until Parmesan is melted and golden and zucchini/squash are fully cooked.