Best Summer Squash Gratin Recipes

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PROVENCAL SUMMER SQUASH AND POTATO GRATIN



Provencal Summer Squash and Potato Gratin image

This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 6 side dish servings

Number Of Ingredients 9

Cooking spray
1 medium yellow summer squash (about 8 ounces)
1 medium zucchini (about 8 ounces)
1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced
1/4 small sweet onion, such as Vidalia, thinly sliced
Kosher salt and freshly ground black pepper
1 sprig fresh rosemary, leaves removed
1 tablespoon olive oil
1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

Steps:

  • Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
  • Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
  • Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

SUMMER SQUASH GRATIN



Summer Squash Gratin image

I tried this when summer squash came into season and it came out beautifully. Simple and delicious!

Provided by ajodha01

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h2m

Yield 6

Number Of Ingredients 11

6 buttery crackers
1 tablespoon cornmeal
2 tablespoons olive oil
1 shallot, thinly sliced
2 yellow squash, sliced 1/4-inch thick
2 zucchini, sliced 1/4-inch thick
½ teaspoon garlic powder
1 pinch salt and ground black pepper to taste
½ cup 2% milk
2 tablespoons butter
½ cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
  • Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
  • Spread yellow squash mixture evenly in an 8-inch square baking pan.
  • Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 10.1 g, Cholesterol 22.6 mg, Fat 13.6 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 6.1 g, Sodium 186.2 mg, Sugar 2.2 g

SUMMER SQUASH AND ZUCCHINI GRATIN



Summer Squash and Zucchini Gratin image

Easy to make and delicious squash and zucchini gratin side dish.

Provided by becky

Time 50m

Yield 6

Number Of Ingredients 12

1 large sweet onion
2 medium zucchini
2 medium yellow squash
2 tablespoons salted butter
2 cloves garlic, minced
1 cup heavy cream
½ cup whole-milk ricotta cheese
1 cup shredded Parmesan cheese
½ cup chopped cooked bacon
1 ½ cups shredded smoked Gouda cheese
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Slice onion into thin rounds. Slice zucchini and yellow squash into 1/4-inch rounds.
  • Melt butter in an oven-proof skillet over medium heat. Add onion slices and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, 2 to 3 minutes. Add cream and ricotta cheese; stir and simmer until bubbly and starting to thicken, 3 to 5 minutes.
  • Slowly stir in Parmesan cheese. Add zucchini and summer squash and gently stir to combine. Cook for just a few minutes then sprinkle with bacon. Spread Gouda cheese evenly over the bacon and top with salt and pepper.
  • Transfer skillet to the preheated oven and bake until cheese is deep golden brown on top and squash is tender, about 20 minutes. If squash needs more cooking time, cover the skillet with foil so the top crust doesn't get too dark.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 11 g, Cholesterol 130.7 mg, Fat 38.5 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 22.2 g, Sodium 1087.3 mg, Sugar 3 g

SUMMER SQUASH GRATIN



Summer Squash Gratin image

This is a typical Provençal gratin, bound with rice and eggs. You can use the recipe as a template for other gratins using other cooked vegetables.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 9

1 recipe Sautéed Summer Squash with Red Pepper and Onion
2 large or extra-large eggs
1/2 teaspoon salt
Freshly ground pepper
1/2 cup low-fat milk
1 cup cooked Arborio or Carnaroli rice (1/2 cup raw)
1 teaspoon coarsely chopped fresh thyme leaves
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
1 ounce freshly grated Parmesan (1/4 cup, tightly packed)

Steps:

  • Make the sautéed summer squash, season it well and set aside.
  • Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
  • Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 2 grams, TransFat 0 grams

SUMMER SQUASH AU GRATIN



Summer Squash Au Gratin image

Make and share this Summer Squash Au Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

4 tablespoons butter
6 cups diced summer squash, 1/2-inch dice (yellow or green or combo)
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup sour cream
1 cup cheddar cheese, shredded
3 slices bacon, cooked and crumbled
1/4 teaspoon pepper
salt, if needed to taste
1/3 cup grated parmesan cheese

Steps:

  • Preheat oven to 350. Lightly grease/spray a casserole dish and set aside.
  • In a large skillet, melt the butter. Add the squash, celery and oniona and saute in the butter for about 2-3 minutes, just until they are softened and barely tender. Do not overcook.
  • Remove from heat.
  • Stir in the sour cream, cheddar cheese, pepper and (if needed salt) and bacon.
  • Mix well and place in the casserole dish. Sprinkle Parmesan over the top and bake at 350 degrees for about 30 minutes or until lightly brown on top.

Nutrition Facts : Calories 282.9, Fat 24.9, SaturatedFat 14.1, Cholesterol 61.1, Sodium 370.1, Carbohydrate 6.1, Fiber 1.5, Sugar 3.1, Protein 10.3

ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME



Zucchini and Summer Squash Gratin With Parmesan and Fresh Thyme image

this is AMAZING!!!! Have some nice crusty bread to sop up the luscious juices. I served this as a main dish--serves 4 as a main dish, six-eight as a side. Please be sure to let this set out before serving, as the recipe instructs--it makes it a much more cohesive gratin.

Provided by spatchcock

Categories     Onions

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 medium onions, thinly sliced
2 garlic cloves, minced
1 1/4 lbs ripe tomatoes, cored and cut into 1/4 inch slices
3/4 lb zucchini or 3/4 lb other green summer squash, cut into 1/4 inch slices on the bias
3/4 lb summer squash or 3/4 lb golden zucchini, cut into 1/4 inch slices on the bias
3 tablespoons olive oil
1/4 cup fresh thyme leave
1 teaspoon coarse salt
1 1/4 cups freshly grated parmigiano-reggiano cheese (I was out of this!!! So I just used freshly grated mozzarella.)
fresh ground black pepper

Steps:

  • To cook the onions: In a medium skillet, heat the olive oil over medium heat.
  • Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minute Reduce the heat to medium-low if they're browning too quickly.
  • Add the garlic and sauté until soft and fragrant, 1 to 2 minutes.
  • Spread the onions and garlic evenly in the bottom of an oiled 2-quart shallow gratin dish (preferably oval).
  • Let cool.
  • To assemble the gratin: Heat the oven to 375°F.
  • Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
  • In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbsp of the olive oil, 2 Tbsp of the thyme, and 1/2 teaspoons of the salt.
  • Reserve half of the cheese for the top of the gratin.
  • Sprinkle 1 Tbsp of the thyme over the onions in the gratin.
  • Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
  • Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
  • Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
  • Season lightly with pepper and the remaining 1/2 tsp salt.
  • Drizzle the remaining 1-1/2 Tbsp olive oil over all.
  • Combine the reserved cheese with the remaining 1 Tbsp thyme and sprinkle this over the whole gratin.
  • Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes.
  • Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 633.8, Fat 29.5, SaturatedFat 8.2, Cholesterol 18, Sodium 1050.8, Carbohydrate 90.9, Fiber 46.5, Sugar 10.3, Protein 30.2

SUMMER SQUASH AU GRATIN



Summer Squash au Gratin image

Here's a tastefully terrific way to use some of that garden bounty!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 9

2 medium (about 6 inches long each) zucchini squash
1 medium (about 8 inches long) yellow summer squash
4 green onions, chopped (1/4 cup)
1/2 red bell pepper, chopped (1/2 cup)
1 packet (1.25 to 1.8 oz) white sauce mix
1 1/2 cups milk
1 cup shredded sharp Cheddar cheese (4 oz)
1 tablespoon butter or margarine, melted
1/4 cup Progresso™ plain bread crumbs

Steps:

  • Heat oven to 350°F. Cut each squash in half lengthwise; cut into 1/2-inch-thick slices. Place squash slices, onions and bell pepper in 11x7-inch (2-quart) glass baking dish or 2-quart casserole. Add 1 tablespoon water. Cover with microwavable plastic wrap, venting one corner. Microwave on High 5 to 7 minutes or until crisp-tender; drain well.
  • Meanwhile, in 2-quart saucepan, cook white sauce mix and 1 1/2 cups milk as directed on package. Remove from heat. Stir in cheese. Pour over zucchini mixture in baking dish; stir gently to coat. In small bowl, mix melted butter and bread crumbs. Sprinkle over zucchini mixture.
  • Bake 30 to 35 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 130, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 4 g, TransFat 0 g

SUMMER SQUASH GRATIN WITH TOMATOES, PARMESAN AND FRESH THYME



Summer Squash Gratin with Tomatoes, Parmesan and Fresh Thyme image

Delicious veggie dish with intense flavor. Suitable as a main course for a light meal, or a fantastic summer side dish. A shallow oval gratin dish will give you the best results, but a shallow casserole dish will work as well, just be certain to cook it until the veggies have shrunken and the juices have reduced. Source: Fine Cooking

Provided by Tracy K

Categories     Vegetable

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 medium onions, thinly sliced (14 oz. total)
2 cloves garlic, minced
1 1/4 lbs ripe tomatoes, cored and cut into 1/4 inch slices
3/4 lb zucchini or 3/4 lb other green summer squash, cut into 1/4 inch slices on the bias (about 2 small)
3/4 lb summer squash or 3/4 lb golden zucchini, cut into 1/4 inch slices on the bias (about 2 small)
3 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon coarse salt
1 1/4 cups freshly grated parmigiano-reggiano cheese
fresh ground black pepper

Steps:

  • Preheat oven to 375.
  • To cook the onions-- In a medium skillet, heat the olive oil over medium heat.
  • Add the onions and sauté, stirring frequently, until limp and golden brown, about 2 min.
  • Reduce the heat to medium-low if they're browning too quickly.
  • Add the garlic and sauté until soft and fragrant, 1 to 2 min.
  • Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval).
  • Let cool.
  • To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
  • In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs.of the thyme, and 1/2 tsp.of the salt.
  • Reserve half of the cheese for the top of the gratin.
  • Sprinkle 1 Tbs.of the thyme over the onions in the gratin.
  • Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
  • Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
  • Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
  • Season lightly with pepper and the remaining 1/2 tsp.salt.
  • Drizzle the remaining 1-1/2 Tbs.olive oil over all.
  • Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin.
  • Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min.
  • Let cool for at least 15 min.before serving.
  • NOTE: You can use any combination of summer squash for this dish.

SUMMER SQUASH & COTTAGE CHEESE GRATIN



Summer Squash & Cottage Cheese Gratin image

This comforting, high-protein gratin is good hot or cold, and especially pretty if you serve it with a fresh tomato sauce. It's from Martha Rose Shulman's column in the New York Times, "Recipe For Health". DO AHEAD: You can grate and salt the squash several hours before you make the gratin. The gratin will keep for a couple of days in the refrigerator, and can be reheated or served cold or at room temperature.

Provided by blucoat

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups small-curd nonfat cottage cheese or 2 cups low-fat cottage cheese
1 1/2 lbs summer squash (can be yellow, green or a mixture)
salt, to taste
1/2 medium onion, finely chopped
1 -2 garlic clove, minced (optional)
1 tablespoon extra virgin olive oil
4 eggs
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh dill
1/4 cup grated gruyere cheese
freshly ground pepper

Steps:

  • Place the cottage cheese in a strainer set over a bowl, and drain for 20 minutes while you prepare the remaining ingredients. Grate the squash, and place in a large bowl or colander. Sprinkle with salt and toss. Allow to sit for 20 minutes. Squeeze out excess water, then squeeze in a towel to dry.
  • Preheat the oven to 350°F Oil a 2-quart gratin or baking dish. Heat the olive oil over medium heat in a medium frying pan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir for another 30 seconds to a minute until fragrant. Remove from the heat.
  • Beat the eggs in a large bowl. Stir in the cottage cheese, parsley, dill, Gruyère, onion and garlic, and squash. Combine well. Season to taste with salt and pepper, and scrape into the oiled baking dish. Bake 45 minutes or until set and lightly browned. Remove from the heat, and allow to sit for five to 10 minutes before serving. Serve warm or at room temperature.

SUMMER SQUASH GRATIN WITH PICKLED RYE BREAD CRUMBS



Summer Squash Gratin With Pickled Rye Bread Crumbs image

This rustic casserole was first developed using a specialty pickled rye bread from Carissa's The Bakery in East Hampton, N.Y. The same effect is achieved in this recipe by mixing fresh rye bread crumbs (or even white bread crumbs) with a splash of pickle juice. Summer squash and zucchini are layered with caramelized onions, Gruyère and a handful of the bread crumbs, which help absorb excess moisture. If you can find patty pan squash, it makes for a particularly beautiful presentation.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, casseroles, vegetables, main course, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 pounds medium zucchini, yellow summer squash or a combination, trimmed
Kosher salt
6 tablespoons unsalted butter (3/4 stick)
3 cups rye bread crumbs (about 8 ounces), preferably from day-old seeded or seedless loaf
3 tablespoons pickle juice, from a jar of dill pickles
1 large yellow onion, halved and thinly sliced
1 tablespoon minced garlic (about 2 large cloves)
1 teaspoon roughly chopped fresh thyme leaves
1/4 teaspoon red-pepper flakes
1/2 teaspoon black pepper
1 1/2 cups grated Gruyère (about 4 ounces)

Steps:

  • Heat the oven to 400 degrees. Slice squash 1/4-inch thick, sprinkle with 2 teaspoons salt, and place in a colander set in the sink for at least 30 minutes and up to 1 hour, tossing occasionally with your hands. Gather the squash in a kitchen towel or paper towel and squeeze gently to remove excess moisture.
  • While the squash drains, melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Add the breadcrumbs, 1 tablespoon pickle juice and 3/4 teaspoon salt. Stir until all the butter is absorbed, transfer to a bowl and set aside. Wipe the skillet clean using a paper towel.
  • Heat 1 tablespoon butter in the skillet over medium-low. Add the onions and cook, tossing occasionally, until the onions are lightly caramelized, 15 to 20 minutes. Add the remaining 2 tablespoons pickle juice, the garlic, thyme, red-pepper flakes, pepper and 1/2 teaspoon salt and cook until the garlic is fragrant, about 1 minute. Off the heat, stir in 2 tablespoons butter until melted.
  • Add half the squash to the skillet and toss with tongs until combined. Add the rest of the squash and toss again. Add the Gruyère, along with 1/3 of the bread crumbs and toss well. Arrange into one packed layer, sprinkle with the remaining bread crumbs and bake until browned and bubbling, 30 to 35 minutes. Serve hot.

SUMMER SQUASH GRATIN



Summer Squash Gratin image

Found this on 101 Cookbooks http://www.101cookbooks.com/archives/summer-squash-gratin-recipe.html Have not yet tried, but put here for safe keeping.

Provided by Debbwl

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

zest of one lemon
1 1/2 lbs summer squash or 1 1/2 lbs zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt
1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
1 pinch red pepper flakes
1/2 cup extra virgin olive oil
1/4 cup unsalted butter
2 cups fresh breadcrumbs (whole wheat)
1/2 lb yukon gold potato, sliced transparently thin
3/4 cup grated gruyere cheese, grated on a box grater

Steps:

  • Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.
  • Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
  • Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
  • Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
  • Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
  • Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Nutrition Facts : Calories 365.8, Fat 24.3, SaturatedFat 7.8, Cholesterol 26.4, Sodium 455.4, Carbohydrate 30.2, Fiber 3.9, Sugar 4, Protein 8.6

SUMMER SQUASH PEPPER GRATIN



Summer Squash Pepper Gratin image

"This satisfying side dish is one of our family's all-time favorites and looks beautiful on a buffet table, too," says Barbara Nowakowski from North Tonawanda, New York.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 large unpeeled potato (12 ounces)
3/4 cup thinly sliced green pepper
3/4 cup thinly sliced sweet red pepper
1 teaspoon olive oil
2 small yellow summer squash, thinly sliced
2 small zucchini, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded reduced-fat sharp cheddar cheese
1 tablespoon butter

Steps:

  • Pierce potato with a fork; place on a microwave-safe plate. Microwave, uncovered, on high for 2-3 minutes or until tender but firm. Cool slightly; cut into thin slices. , In a microwave-safe bowl, combine the green and red peppers; drizzle with oil. Cover and microwave on high for 2 to 3-1/2 minutes or until crisp-tender., In a 1-1/2-qt. baking dish coated with cooking spray, layer half of the potato, yellow squash, zucchini, pepper mixture, oregano, salt, pepper and cheese. Repeat layers. Dot with butter. , Cover and bake at 375° for 20-25 minutes or until squash is crisp-tender. Uncover; bake 10 minutes longer or until heated through.

Nutrition Facts : Calories 121 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SUMMER SQUASH AND COTTAGE CHEESE GRATIN



SUMMER SQUASH AND COTTAGE CHEESE GRATIN image

Number Of Ingredients 11

2 cups small-curd low-fat or nonfat cottage cheese
1 1/2 pounds summer squash (can be yellow, green or a mixture)
Salt to taste
1/2 medium onion, finely chopped
1 to 2 garlic cloves, minced (optional)
1 tablespoon extra virgin olive oil
4 eggs
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh dill
1/4 cup grated Gruyère cheese
Freshly ground pepper

Steps:

  • 1. Place the cottage cheese in a strainer set over a bowl, and drain for 20 minutes while you prepare the remaining ingredients. Grate the squash, and place in a large bowl or colander. Sprinkle with salt and toss. Allow to sit for 20 minutes. Squeeze out excess water, then squeeze in a towel to dry. 2. Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Heat the olive oil over medium heat in a medium frying pan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir for another 30 seconds to a minute until fragrant. Remove from the heat. 3. Beat the eggs in a large bowl. Stir in the cottage cheese, parsley, dill, Gruyère, onion and garlic, and squash. Combine well. Season to taste with salt and pepper, and scrape into the oiled baking dish. Bake 45 minutes or until set and lightly browned. Remove from the heat, and allow to sit for five to 10 minutes before serving. You can also serve this warm or at room temperature. Yield: Serves six. Advance preparation: You can grate and salt the squash several hours before you make the gratin. The gratin will keep for a couple of days in the refrigerator, and can be reheated or served cold or at room temperature. Nutritional information per serving (using 2 percent low-fat cottage cheese): 174 calories; 9 grams fat; 3 grams saturated fat; 153 milligrams cholesterol; 8 grams carbohydrates; 2 grams dietary fiber; 315 milligrams sodium (does not include salt added during preparation); 16 grams protein

GRILLED VEAL CHOPS WITH SUMMER SQUASH GRATIN AND SALSA VERDE



Grilled Veal Chops with Summer Squash Gratin and Salsa Verde image

Most people have heard horror stories about the conditions under which calves are raised for veal. Fortunately, today there are thoughtful ranchers raising free-range veal without antibiotics. This contemporary veal won't taste or look like the pale, white meat your grandparents were accustomed to. The free-range veal we serve at Lucques is rosy red in color, with more character and flavor than its inhumanely treated counterpart. It's worth pursuing. To keep the chops juicy, grill them medium-rare to medium.

Number Of Ingredients 18

6 free-range veal chops, about 10 ounces each (see Sources)
1 tablespoon rosemary leaves
1 tablespoon thyme leaves
2 cloves garlic, smashed
3 tablespoons extra-virgin olive oil
1 bunch arugula, cleaned
Salsa verde (see page 132)
Summer squash gratin with salsa verde and Gruyère (recipe follows)
Fleur de sel and freshly cracked black pepper
2 pounds summer squash
1 1/2cups fresh breadcrumbs
3 tablespoons unsalted butter
3/4 cup sliced shallots
1 teaspoon minced garlic
1 tablespoon thyme leaves
1/2 cup salsa verde (see page 132)
1 cup grated Gruyère cheese
Kosher salt and freshly ground black pepper

Steps:

  • Season the veal chops with the rosemary, thyme, smashed garlic, and olive oil. Cover, and refrigerate for at least 4 hours, preferably overnight.
  • Light the grill 30 to 40 minutes before cooking, and remove the veal chops from the refrigerator to allow them to come to room temperature.
  • When the coals are broken down, red, and glowing, season both sides of the veal chops generously with fleur de sel and cracked black pepper. Place them on the grill, and cook 4 to 5 minutes per side, rotating a couple of times on each side, to sear nicely. Cook until medium-rare to medium-you can peek inside at the bone to check that the meat is still a little pink.
  • Scatter the arugula on a large platter, and place the chops on top. Spoon about a tablespoon of salsa verde over each one, and drizzle a little more over the greens. Serve the summer squash gratin and the extra salsa verde on the side.
  • Preheat the oven to 400°F.
  • Cut the squash into 1/8-inch-thick slices. If you're using long zucchini-type summer squash, slice them on the diagonal. Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit 10 minutes.
  • Place the breadcrumbs in a bowl.
  • Heat a small sauté pan over medium heat for 1 minute. Swirl in the butter and cook a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs (being sure to scrape all the brown bits into the bowl with a rubber spatula). Wait a minute or so for the butter to cool, and toss well.
  • Drain the squash and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, 1/2 cup salsa verde, and some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning. (The raw garlic will taste strong at this point but will be delicious when cooked.)
  • Place the squash in a pretty 9-by-9-inch (or equivalent) gratin dish. Scatter the remaining breadcrumbs over the top, and bake 35 to 40 minutes, until the squash is tender and the top is crisp.
  • Season the chops with herbs and garlic overnight. You can make the gratin ahead of time and wait until just before serving to bake it. Light the grill when the gratin goes in the oven. If you like, make the salsa verde a few hours ahead of time. You will need 1 1/2 batches salsa verde for the gratin and the finished dish.

ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME



Zucchini and Summer Squash Gratin with Parmesan and Fresh Thyme image

How to make Zucchini and Summer Squash Gratin with Parmesan and Fresh Thyme

Provided by @MakeItYours

Number Of Ingredients 10

2 Tbsp. Olive Oil
2 medium sweet onions, thinly sliced
Salt And Pepper
1 1/4 lbs. tomatoes, cored and thinly sliced (I used Roma tomatoes)
3/4 lbs. zucchini, thinly sliced on the bias (1/4 inch thick)
3/4 lbs. yellow summer squash, thinly sliced on the bias (1/4 inch thick)
3 Tbsp. Olive Oil
1/4 cup fresh thyme leaves
1 tsp. kosher salt, divided
1 1/4 cup grated Parmesan cheese, divided

Steps:

  • Heat the olive oil in a medium skillet over medium heat. Add the onions and cook, stirring, until limp and golden brown, about 20 minutes. Spread the onions evenly in the bottom of an oiled 2 quart shallow baking dish (preferably round). Let cool.
  • Heat the oven to 375*. Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. In a medium bowl, toss the zucchini and squash with 1 1/2 tablespoons of the olive oil, 2 tablespoons of the thyme, and 1/2 teaspoon of the salt. Reserve half of the cheese for the top of the gratin.
  • Sprinkle 1 tablespoon of the thyme over the onions in the dish. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, and then repeat rows, sprinkling with cheese, until the dish is full.
  • Season lightly with pepper and the remaining 1/2 teaspoon of salt. Drizzle the remaining 1 1/2 tablespoons of olive oil over the vegetables. Combine the reserved cheese with the remaining 1 tablespoon of thyme and sprinkle this over the whole gratin. Cook until well browned all over and the juices have bubbled for a while and reduced considerably, about 50-60 minutes. Let cool for 15 minutes before serving. Serves 6-8 as a side dish.

SUMMER SQUASH & RICE GRATIN



Summer Squash & Rice Gratin image

Make and share this Summer Squash & Rice Gratin recipe from Food.com.

Provided by Dancer

Categories     Long Grain Rice

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil, plus about
1/2 teaspoon olive oil, for the baking dish
1 medium onion, minced
2 lbs zucchini or 2 lbs yellow squash, finely diced (or a mixture)
2 cloves garlic, minced or put through a press
salt & freshly ground black pepper, to taste
2 large eggs
2 ounces gruyere cheese, grated (1/2 cup)
1/2 cup medium grain rice or 1/2 cup arborio rice, cooked and cooled (Italian short-grain)
1/2 cup chopped fresh parsley
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons breadcrumbs, fresh or dry

Steps:

  • Preheat the oven to 375 degrees.
  • Brush a 2-quart gratin dish or shallow baking dish, such as a 13-by-9-inch Pyrex dish, with 1/2 tsp.
  • olive oil and set aside.
  • Heat 1 tbsp.
  • of the oil over medium heat in a large, heavy non-stick skillet and add the onion.
  • Cook, stirring, until tender, about 5 minutes.
  • Add the squash, garlic, salt and pepper, and cook, stirring often, for 8 to 10 minutes, until the squash is tender but not mushy.
  • Remove from heat and let cool slightly.
  • Beat the eggs in a bowl.
  • Stir in the squash and onions, the cheese, rice, parsley and thyme.
  • Taste and add more salt and pepper, if desired.
  • Transfer to the baking dish.
  • Sprinkle the bread crumbs over the top and drizzle with the remaining oil.
  • Bake 45 minutes, until firm and browned on the top.
  • Remove from the heat and cool on a rack.
  • Serve warm or cold.
  • Advance preparation: This can be made a day ahead of time and held in the refrigerator, tightly wrapped.

Nutrition Facts : Calories 236.8, Fat 12.5, SaturatedFat 3.4, Cholesterol 80.9, Sodium 109.3, Carbohydrate 23.5, Fiber 2.5, Sugar 3.9, Protein 8.9

SUMMER SQUASH GRATIN WITH SALSA VERDE AND GRUYèRE



Summer Squash Gratin with Salsa Verde and Gruyère image

Number Of Ingredients 9

2 pounds summer squash
1 1/2 cups fresh breadcrumbs
3 tablespoons unsalted butter
3/4 cup sliced shallots
1 teaspoon minced garlic
1 tablespoon thyme leaves
1/2 cup salsa verde (see page 132)
1 cup grated Gruyère cheese
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Cut the squash into 1/8-inch-thick slices. If you're using long zucchini-type summer squash, slice them on the diagonal. Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit 10 minutes.
  • Place the breadcrumbs in a bowl.
  • Heat a small sauté pan over medium heat for 1 minute. Swirl in the butter and cook a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs (being sure to scrape all the brown bits into the bowl with a rubber spatula). Wait a minute or so for the butter to cool, and toss well.
  • Drain the squash and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, 1/2 cup salsa verde, and some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning. (The raw garlic will taste strong at this point but will be delicious when cooked.)
  • Place the squash in a pretty 9-by-9-inch (or equivalent) gratin dish. Scatter the remaining breadcrumbs over the top, and bake 35 to 40 minutes, until the squash is tender and the top is crisp.

SUMMER SQUASH GRATIN



SUMMER SQUASH GRATIN image

Categories     Vegetable     Side     Bake     Vegetarian

Yield 8 people

Number Of Ingredients 14

zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt
For Oregano sauce: (or substitute prepared Pesto)
1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil)
1/4 cup unsalted butter
2 cups fresh (whole wheat) bread crumbs*
1/2 pound yukon gold potatoes, sliced transparently thin
3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)

Steps:

  • Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside. Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs. Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside. (or use prepared Pesto) Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter. Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed. Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce. Serves about 8 as a side. *To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.

ZUCCHINI & SUMMER SQUASH GRATIN WITH PARMESAN & FRESH THYME



ZUCCHINI & SUMMER SQUASH GRATIN WITH PARMESAN & FRESH THYME image

Categories     Vegetable     Side     Bake

Yield 6

Number Of Ingredients 13

FOR THE ONIONS:
2 Tbs. olive oil
2 medium onions (14 oz. total), thinly sliced
2 cloves garlic, minced
TO ASSEMBLE THE GRATIN:
1-1/4 lb. ripe red tomatoes, cored and cut into 1/4-inch slices
3/4 lb. (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the bias
3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into 1/4-inch slices on the bias
3 Tbs. olive oil
1/4 cup fresh thyme leaves
1 tsp. coarse salt
1-1/4 cups freshly grated parmigiano reggiano
Freshly ground black pepper to taste

Steps:

  • o cook the onions -- In a medium skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 min. Reduce the heat to medium-low if they're browning too quickly. Add the garlic and sauté until soft and fragrant, 1 to 2 min. Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool. To assemble the gratin. -- Heat the oven to 375°F. Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs. of the thyme, and 1/2 tsp. of the salt. Reserve half of the cheese for the top of the gratin. Sprinkle 1 Tbs. of the thyme over the onions in the gratin. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full. Season lightly with pepper and the remaining 1/2 tsp. salt. Drizzle the remaining 1-1/2 Tbs. olive oil over all. Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin. Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min. Let cool for at least 15 min. before serving.

IRISH SUMMER SQUASH AU GRATIN



IRISH SUMMER SQUASH AU GRATIN image

Categories     Vegetable     Side     Bake     Vegetarian     Quick & Easy

Yield 4-6 servings

Number Of Ingredients 7

Summer squash (2-3 large, 4-6 small)
Small red potatoes (enough to equal squash)
Half of a large onion
Garlic seasoning salt
1-1/2 to 2 cups grated cheese (your choice)
1/2 cup milk
Olive oil

Steps:

  • Preheat oven to 400 degrees. Slice the squash and potatoes wafer thin. Finely chop the onion. Coat a large casserole dish with olive oil. Create layers in the casserole: potato sprinkled with garlic seasoning salt, squash, a sprinkling of chopped onions, cheese and repeat until you run out of ingredients. Drizzle the milk over the mixture to help keep it moist. Bake at 400 for a half hour covered. Uncover and bake another 15 minutes.

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