YELLOW SQUASH AND ZUCCHINI GRATIN RECIPE: HOW TO MAKE IT
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
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
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, until vegetables are crisp-tender, 4-6 minutes. 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, FatContent 14g fat (8g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 357mg sodium, CarbohydrateContent 15g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
ZUCCHINI AND YELLOW SQUASH GRATIN RECIPE | MARTHA STEWART
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 Casserole Recipes
Total Time 30 minutes
Prep Time 20 minutes
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, FatContent 20 g, FiberContent 3 g, ProteinContent 11 g
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DREW BARRYMORE'S SQUASH GRATIN WITH CASHEW CREAM | VEGAN MAIN
From thehappyfoodie.co.uk
Preheat oven to 400 degrees.
Make the Cashew Cream Dressing. Soak your cashews. Place the cashews in a small bowl and add just enough water to cover. Let sit, at least 1 hour at room temperature or up to 2 days, covered, in the refrigerator.
Drain the cashews and rinse. Combine the cashews, warm water, dijon mustard, apple cider vinegar, and miso paste in a blender. (An immersion blender also works!) Blend until the mixture is very smooth and creamy with no grainy bits remaining, scraping down the sides of the bowl as necessary. Season with salt and pepper to taste. Cashew cream can keep, covered, in the refrigerator, for up to 5 days.
Make the cream sauce. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add the onions, garlic, and sage and season with 1/2 teaspoon each salt and pepper. Sauté, stirring, until the onions are softened and begin to turn golden brown, about 6 minutes, reducing the heat as necessary to prevent burning. Remove the pan from the heat. Add the almond milk, Cashew Cream Dressing, thyme, and nutmeg. Stir until smooth and season to taste with more pepper.
Assemble the gratin. Lightly grease a broiler-safe 9-inch cake pan or casserole dish with the remaining 2 teaspoons olive oil. Working from the outside of the pan in, place one layer of squash in the pan, shingling the pieces in a circular fashion. Season with ½ teaspoon of salt and a generous pinch of pepper. Pour a third of the cream sauce over the squash, spreading with a small spatula to make sure that all the pieces are covered. Repeat, alternating layers of squash and cream sauce, finishing with the cream sauce on top (3 layers total of each).
Bake. Transfer the prepared gratin to the oven. Bake for 40 to 45 minutes, rotating halfway through, until the squash is tender and golden on the edges and the cream sauce is set.
For an extra crisp. Turn the broiler on high and broil, watching carefully to avoid burning. Broil until the top of the gratin is browned and crisp, 1 to 2 minutes. Remove from the oven and serve.
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