Summer Squash Gratin
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 lbs summer squash
- 1 teaspoon sea salt (or to taste)
- 1 cup fresh breadcrumb
- 3 tablespoons unsalted butter
- 3⁄4 cup thinly sliced shallot (from 4 to 5 medium)
- 1 1 cup swiss cheese or 1 cup other cheese
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
directions
- Heat your oven to 400°F.
- Cut the squash into thin (1/8-inch thick) coins. Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes. Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.
- Meanwhile, place breadcrumbs in a small bowl. In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty.
- Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot. Toss crumbs to evenly coat.
- Add shallots, gruyere, half the breadcrumbs, and some freshly ground black pepper to the bowl with the summer squash and toss. Transfer to a 9×9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish. Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.
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