Best Summer Squash Pepper Gratin Recipes

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 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.

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.

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

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.

SQUASH GRATIN

Steps:

• Toss 4 thinly sliced summer squash or zucchini with 1 tablespoon kosher salt; let sit 20 minutes, then rinse and pat dry. Chop 2 shallots, 1/4 cup each parsley and mint, 3 tablespoons olive oil, 1 tablespoon thyme, 1 seeded red jalapeno and 1 teaspoon lemon zest in a food processor; toss with the squash and 3/4 cup grated gruyere. Arrange evenly in a baking dish; top with 1/4 cup more cheese. Bake at 400 degrees F, 35 to 40 minutes.