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Summer Squash Gratin

  • Category: Side Dish, Vegetables
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 25 minutes
  • Total Cooking time: 25 minutes

Well folks, it is officially getting to be that time of year, the wonderful abundance of the garden will soon spring forth its bounty and if you are like me, you have found that in your exuberance to get a garden planted you planted probably what most would call an obsessive amount of summer squash – but that’s just because they planted too much themselves and now have no one to pawn the surplus off on. This recipe is dedicated to all of you out there who are desperately seeking a way to use up all of that lovely summer squash in its entire spectrum of colorful splendor. As to what type of squash to use in this recipe, all of the major types of summer squash work equally well and can be mixed and matched for the differing colors and textures.

Amount Measure Ingredients
1 1-2 lbs summer squash, washed and sliced ¼” thick
1 large potato washed, peeled and sliced 1/8″ thick
1 medium yellow onion, sliced thinly
3 cloves garlic, crushed
1/2 teaspoon fresh basil (just a few leaves finely chopped)
5 Tbsp butter or margarine
1-1/2 cups milk
2 large eggs
1/4 cup flour
1 cup toasted breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup cheese shredded (recommend a mix of gruyere, fresh parmesan, and Jack)
    scant pinch nutmeg
    salt and black pepper to taste

To prepare:

Place the slices of squash in a single layer over a thick layer of paper towels and evenly salt over each piece. Set aside and let sit to draw out the excess liquid in the squash. Pat dry with more paper towels and then layer in a 9″x13″ deep casserole dish alternating the squash with potatoes, onions and cheese until the pan is nearly full, making sure to reserve some of the grated cheese. Next, whisk together the milk, flour, eggs along with the garlic and chopped basil and other seasonings, whisking until relatively free of lumps of flour. Pour the milk mixture over the vegetables and gently shake to ensure it is evenly distributed thru the pan. Distribute the five tbsp of butter in pats around the top and then top the dish with the bread crumbs, grated Parmesan cheese and the remaining shredded cheeses. Place into a preheated 375 degree oven and bake 25 minutes, or until the vegetables are just tender and the sauce has thickened. Serve immediately as a main dish or with grilled chicken breasts.