Be sure to slice your potatoes as thin as possible! Slice them too thick and you'll have trouble cooking them through since the squash will cook up more quickly.
Prep.
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Ingredients
For 4 Serving(s)
summer-squash-gratin
- 1 lemon
- 1 1/2 lb zucchini or summer squash
- 3/4 t salt
- 1/4 c oregano
- 1/4 c parsley
- 1 clv garlic
- pn red pepper flakes
- 1/2 c olive oil
- 1/4 c butter
- 2 c bread crumbs
- 1/2 lb potatoes
- 3/4 c gruyere cheese
Summer Squash Gratin Directions
- Preheat oven to 400 degrees and grease a 9x9 inch baking dish with a little olive oil. Sprinkle the dish with lemon zest. Place the squash slices in colander over a sink and toss with 1/4 tsp of the salt. Allow the squash to drain for 10-15 minutes. Puree oregano, parsley, garlic, remaining salt, red pepper flakes, and olive oil in a food processor or blender. Melt butter over medium-low heat in a saucepan. Cook until the butter turns brown. Stir breadcrumbs into the browned butter and remove from heat. Shake the squash in the colander to remove any remaining water, then place in a large mixing bowl. Add the potatoes and 2/3 of the oregano parsley sauce. Toss well. Add the cheese and half the breadcrumbs. Toss again until well-coated. Adjust seasoning to taste. Transfer the squash and potato mixture to the baking dish and top with the remaining bread crumbs. Bake for 35-55 minutes, until the potatoes are tender. Remove from the oven and drizzle with the remaining oregano parsley sauce. Serve hot.