Best Summer Squash Gratin Recipes

PROVENCAL SUMMER SQUASH AND POTATO GRATIN

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

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.

SUMMER SQUASH AND ZUCCHINI GRATIN

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.

SUMMER SQUASH AU GRATIN

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.

SUMMER SQUASH GRATIN

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.

ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME

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.

SUMMER SQUASH AU GRATIN

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.

SUMMER SQUASH GRATIN WITH TOMATOES, PARMESAN AND FRESH THYME

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

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 PEPPER GRATIN

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.

SUMMER SQUASH GRATIN

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.

SUMMER SQUASH GRATIN WITH PICKLED RYE BREAD CRUMBS

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 AND COTTAGE CHEESE GRATIN

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

SUMMER SQUASH & RICE GRATIN

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.

ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME

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.

GRILLED VEAL CHOPS WITH SUMMER SQUASH GRATIN AND SALSA VERDE

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.

SUMMER SQUASH GRATIN WITH SALSA VERDE AND GRUYèRE

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

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

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

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.