SUMMER SQUASH GRATIN
I tried this when summer squash came into season and it came out beautifully. Simple and delicious!
Provided by ajodha01
Categories Side Dish Vegetables Squash Summer Squash
Time 1h2m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 10.1 g, Cholesterol 22.6 mg, Fat 13.6 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 6.1 g, Sodium 186.2 mg, Sugar 2.2 g
BAKED SQUASH GRATIN
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.
- Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.
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 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
SUMMER SQUASH GRATIN
This is a typical Provençal gratin, bound with rice and eggs. You can use the recipe as a template for other gratins using other cooked vegetables.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 2 grams, TransFat 0 grams
PROVENCAL SUMMER SQUASH AND POTATO GRATIN
This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 6 side dish servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
- Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
- Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.
SUMMER SQUASH AU GRATIN
Make and share this Summer Squash Au Gratin recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease/spray a casserole dish and set aside.
- In a large skillet, melt the butter. Add the squash, celery and oniona and saute in the butter for about 2-3 minutes, just until they are softened and barely tender. Do not overcook.
- Remove from heat.
- Stir in the sour cream, cheddar cheese, pepper and (if needed salt) and bacon.
- Mix well and place in the casserole dish. Sprinkle Parmesan over the top and bake at 350 degrees for about 30 minutes or until lightly brown on top.
Nutrition Facts : Calories 282.9, Fat 24.9, SaturatedFat 14.1, Cholesterol 61.1, Sodium 370.1, Carbohydrate 6.1, Fiber 1.5, Sugar 3.1, Protein 10.3
SAVORY SQUASH GRATIN
In this savory gratin, layers of acorn squash and kale are baked beneath a topping of bread crumbs and freshly grated Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Place garlic in an ovenproof ramekin, and drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Let stand until cool enough to handle; peel garlic and cut into slivers; set aside. Reduce oven temperature to 400 degrees.
- Peel squash, halve lengthwise, and seed. Cut crosswise into 1/4-inch-thick slices; set aside.
- Place kale in a steamer basket over boiling water, cover, and steam until bright green and wilted, 2 to 3 minutes. Remove from heat, and chop roughly. Squeeze out as much water as possible; set kale aside.
- Butter a 2 1/2-quart gratin dish. Distribute half the sliced squash in the dish, reserving the prettiest slices for the top layer. In a small bowl, combine nutmeg, salt, and pepper. Distribute half the sliced garlic over squash, and sprinkle with one-third of seasoning mixture and 1 teaspoon thyme.
- Arrange kale over squash, and sprinkle with one-third of the seasoning. Arrange remaining squash over kale, and sprinkle with remaining seasoning and 1 teaspoon thyme. Distribute remaining garlic over squash, tucking it between slices.
- Pour cream over assembled gratin, and cover with a piece of parchment. Bake until squash is soft when pierced with the tip of a knife, 40 to 45 minutes; halfway through the baking time, remove parchment, press down on squash with a spatula to compress and distribute the liquid; cover and continue baking. Meanwhile, combine breadcrumbs, Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper.
- After 35 to 45 minutes, reduce oven temperature to 375 degrees and sprinkle breadcrumb mixture over squash; return to oven, and continue to bake, uncovered, until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool for 15 minutes. Garnish with remaining thyme.
- To reheat: Do not add final layer of breadcrumb mixture. Remove from the refrigerator, and let come to room temperature, 15 to 20 minutes. Cover with parchment paper, and reheat in a 400-degree oven for 20 minutes. Top with breadcrumb mixture, and bake until golden brown, 10 to 15 minutes. Garnish with thyme.
SUMMER SQUASH GRATIN
Found this on 101 Cookbooks http://www.101cookbooks.com/archives/summer-squash-gratin-recipe.html Have not yet tried, but put here for safe keeping.
Provided by Debbwl
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.
- Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
- Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
- Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
- Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
- Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.
Nutrition Facts : Calories 365.8, Fat 24.3, SaturatedFat 7.8, Cholesterol 26.4, Sodium 455.4, Carbohydrate 30.2, Fiber 3.9, Sugar 4, Protein 8.6
SUMMER SQUASH GRATIN
Let your summer produce shine in this delicious gratin recipe.
Provided by Ann Taylor Pittman
Categories Casserole
Time 30m
Number Of Ingredients 10
Steps:
- 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.
More about "summer squash gratin recipe 435"
EASY SQUASH AND ZUCCHINI GRATIN - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 35 minsCategory Side DishCalories 89 per serving
- Preheat oven to 400°F (200°C). Spray a medium-sized baking dish with cooking spray and set aside (I used a deep 5-inch by 9-inch dish, but a 7x11-inch dish or anything similar in size will work well).
- Slice zucchini and squash into thin rounds (I like to use a mandolin to make it fast and uniform, but it’s not necessary).
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add garlic and cook (stirring constantly) for about 1 minute. Add zucchini and squash to the skillet. Stir and cook until vegetables are tender (about 5-6 minutes). Remove from heat.
- In a small saucepan, add remaining 1 tablespoon of oil and diced onion. Cook onion over medium heat until translucent (about 2 minutes), and then add the tomatoes (with their juice) and the basil. Simmer tomatoes about 5 minutes. Stir in parsley, salt, and pepper to taste.
SUMMER SQUASH GRATIN - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
Reviews 3Estimated Reading Time 3 minsServings 8Total Time 1 hr
- Preheat the oven to 350°F. Spritz an 9 x 9 deep dish baking dish or an 8 x 12 inch oblong dish with cooking spray.
- Steam the sliced zucchini and yellow squash until fork tender, around 7-8 minutes. Drain and cool slightly.
- Cook over medium high heat until soft, around 3 minutes. Add the Dijon mustard, all purpose flour, salt, pepper and garlic powder. Whisk over medium heat until combined.
SUMMER SQUASH GRATIN RECIPE - LAURA REGE | FOOD & WINE
From foodandwine.com
4/5 (6)Category Squash + GourdsServings 4Total Time 1 hr 30 mins
- Preheat the oven to 425°. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks and cook, stirring occasionally, until softened, about 3 minutes. Add the wine and cook until evaporated, about 2 minutes. Spread in a 9-inch round baking dish
- Meanwhile, on 2 large baking sheets, spread the zucchini and yellow squash and brush with the remaining 3 tablespoons of oil; season with salt and pepper. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes.
- Tightly roll 1 piece of zucchini and set it on the leeks in the center of the dish. Working outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash. Scrape any cheese off of the baking sheets and sprinkle on top.
- Bake for 30 minutes, until the zucchini and squash are tender and browned in spots. Sprinkle with sea salt. Let cool slightly, then serve with crusty bread.
RECIPE: SUMMER SQUASH GRATIN | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
SUMMER SQUASH GRATIN - CHEFS' RECIPES, RESTAURANT NEWS ...
From tastingtable.com
Servings 6-8Total Time 55 minsEstimated Reading Time 2 mins
SUMMER SQUASH GRATIN — BUNS IN MY OVEN
From bunsinmyoven.com
Reviews 17Category Side DishCuisine AmericanTotal Time 1 hr
- Slice the zucchini and yellow squash to between 1/4 and 1/8 inch thick. Slice the potato into paper thin slices. Place all the sliced vegetables into a bowl and toss to mix them up.
- Place a single layer of mixed vegetables in the bottom of a 2 quart baking dish. Sprinkle with salt and pepper. Sprinkle on 1/3 of the cheese.
QUICK SUMMER SQUASH AND BELL PEPPER GRATIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 25 minsServings 6Calories 123 per serving
- Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, and garlic to pan; sauté 4 minutes. Add wine, salt, and black pepper; cook 1 minute. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish. Arrange zucchini and squash slices in a single layer over onion mixture.
- Place bread in a mini food processor; pulse until coarsely ground. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture. Bake at 450° for 8 minutes. Preheat broiler to high (do not remove dish from oven). Broil 2 minutes or until browned. Drizzle with vinegar.
ZUCCHINI AND SUMMER SQUASH GRATIN - TODAY.COM
From today.com
4.2/5 (109)Category Side Dishes
- 1. Preheat the oven to 400 degrees. Spray an 8x8-inch baking dish with non-stick cooking spray and set aside.
- 3. In a large skillet, heat olive oil over medium heat. Add garlic and shallots and sauté until aromatic, a few minutes.
- 4. Add zucchini and squash and sauté for about 5 more minutes, tossing frequently with tongs, just to cook everything slightly. Season to taste with salt and pepper.
SUMMER GRATIN - RECIPE GIRL
From recipegirl.com
4.8/5 (6)Category Side DishCuisine AmericanCalories 246 per serving
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown (about 20 minutes). Reduce the heat to medium-low if they're browning too quickly. Add the garlic in the last minute or two.
- Put tomato slices on a shallow plate to drain for a few minutes, and then discard the collected juices.
SUMMER SQUASH GRATIN | 12 TOMATOES
From 12tomatoes.com
4.8/5 (30)Servings 4Cuisine FrenchCategory Side
- In a 6 to 8-inch oven-safe skillet, heat butter over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 1 minute more.
- Stir in parmesan and squash and let bubble for 2-3 minutes. Spread squash out evenly, top with Gruyere cheese and bake until bubbly and golden brown, about 20 minutes. Let rest 5 minutes before serving. Enjoy!
SUMMER SQUASH GRATIN - SAFFRON AND HONEY
From saffronandhoney.com
Cuisine FrenchEstimated Reading Time 1 minCategory MainTotal Time 30 mins
SUMMER SQUASH GRATIN WITH SALSA VERDE – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 4 mins
SUMMER SQUASH GRATIN | MY NOURISHED HOME
From mynourishedhome.com
5/5 (1)Category Appetizers & SidesServings 6Total Time 50 mins
SUMMER SQUASH GRATIN - KATH EATS REAL FOOD
From katheats.com
Estimated Reading Time 2 mins
SUMMER SQUASH GRATIN - PREVENTION
From prevention.com
Cuisine AmericanEstimated Reading Time 1 minServings 1Total Time 55 mins
SUMMER SQUASH GRATIN | MY DELICIOUS BLOG
From mydeliciousblog.com
OUR 16 EASY SUMMER SQUASH RECIPES | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love