ZUCCHINI AND YELLOW SQUASH GRATIN
Panko is an innovative Japanese flaky riff on breadcrumbs. It makes an excellent crusty topping for gratins like this one and macaroni and cheese.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
- Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
- Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.
Nutrition Facts : Calories 328 g, Fat 20 g, Fiber 3 g, Protein 11 g
YELLOW SQUASH AND ZUCCHINI GRATIN
This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME
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
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
ZUCCHINI AND SUMMER SQUASH CASSEROLE
Provided by Emeril Lagasse
Categories side-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
- Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
- Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.
SUMMER SQUASH GRATIN WITH TOMATOES, PARMESAN AND FRESH THYME
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
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.
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SUMMER SQUASH GRATIN - SOUTHERN LIVING
From southernliving.com
Servings 6Total Time 30 minsAuthor Ann Taylor Pittman
- Preheat oven to broil with rack 6 inches from heat source. Mince 2 of the garlic cloves, and set aside. Grate remaining garlic clove; set aside separately.
- Melt 2 tablespoons of the butter in a 10-inch cast-iron skillet over medium. Add onion. Cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in squash, zucchini, thyme, and reserved minced garlic. Increase heat to medium-high. Cover and cook until mixture starts to soften, about 6 minutes, stirring once halfway through cook time. Uncover and cook, stirring occasionally, until mixture is tender, about 6 minutes. Stir in pepper and ¾ teaspoon of the salt. Remove from heat.
- Microwave remaining 2 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Add panko, cheese, reserved grated garlic, and remaining ¼ teaspoon salt; stir together until combined. Sprinkle evenly over squash mixture. Broil in preheated oven until topping is browned and crisp, 1 to 2 minutes.
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