Is your market basket overflowing with summer squashes? This squash gratin is my favorite to use bright, summery squash and zucchini.
Serve this as a side to accompany your al fresco dinner this weekend. I love how the sweetness of the squash is offset by the savory cheese topping.
A gratin, simply put, is a cooking technique that involves browning the topping or crust of a dish (often made using cheese and/or breadcrumbs).
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Summer squash gratin
A baked summer squash gratin.
Ingredients
- 2 yellow squashes
- 1 zucchini squash
- 1 egg
- 0.5 cup shredded cheese i.e. cheddar mix
- 1 tablespoon butter cubed
- 3 tablespoons panko
- salt
- pepper
Instructions
- Preheat oven to 375F (if you have a "browning" setting on your oven, use that).
- Slice all of the squash into rounds, about a quarter of an inch thick.
- Layer the cut squash in an oven safe baking dish. Season each layer with salt and pepper and dot with pieces of butter.
- In a cup, use a fork to whisk together egg and most of the cheese. Pour the mixture over the prepared squash. Top with remaining cheese and sprinkle with panko crumbs.
- Bake until brown and bubbly.
