I have always wished I were more of a fan of summer squash. On its own, it tends to be watery, chalk-tasting and pretty bland. Add some fresh herbs and a bit of cheese and toasted breadcrumbs, then I’m interested.
When I saw this recipe for a summer squash gratin in the current issue of Food & Wine, I decided to try it. I cut the recipe down for serve just Larry and me, added some fresh herbs from the garden and turned down the suggested oven temperature to offset my hot oven.
Of course, this recipe is not a true gratin in the classic sense, but it pulls together quickly for a summer supper or side dish.
- ½ teaspoon unsalted butter
- 2 medium-sized zucchini, trimmed and sliced lengthwise, ⅛ inch thick
- 1 Tablespoon olive oil
- 1 garlic clove, finely chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 1 Tablespoon each of fresh dill, thyme and parsley, chopped
- ½ cup panko breadcrumbs
- ½ cup grated Gruyere cheese
- sweet paprika
- Preheat oven to 400 degrees.
- Butter a gratin dish or shallow baking dish and set aside.
- Combine the sliced zucchini, olive oil, garlic, salt, pepper, dill, thyme and parsley in a bowl and toss together.
- Arranged the tossed zucchini in the gratin dish. Bake for 20 minutes.
- Sprinkle with panko, then the cheese and dust with paprika. Bake 10 minutes more until golden and bubbling. Serve at once.