Summer Squash Gratin
When you hear the word ‘gratin,’ your mind might jump straight to potatoes, but there’s a world of possibilities out there. Imagine taking tender summer squash and enveloping it in a luscious, creamy, and cheesy embrace. Enter the Summer Squash Gratin! This dish combines the delicate flavors of zucchini and yellow squash with savory onions, a velvety cream sauce, and a golden, nutty topping of melted Gruyere cheese. It’s an indulgent way to enjoy your veggies, and it just might become your new seasonal favorite.
Why You’ll Love This Recipe
This Summer Squash Gratin is a celebration of the season’s bounty. Not only is it a fantastic way to make the most of summer’s abundant zucchini and yellow squash, but it’s also incredibly comforting and flavorful. The combination of creamy sauce, savory herbs, and melted cheese is irresistible. Plus, it’s a versatile side dish that pairs beautifully with almost any main course.
Kitchen Equipment You’ll Need
- 6 to 8-inch oven-safe skillet
- Knife for slicing
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Oven
Ingredients
- 2 tablespoons butter
- 1/2 white onion, thinly sliced
- 1 medium zucchini, sliced 1/4-inch thick
- 1 medium yellow squash, sliced 1/4-inch thick
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup heavy cream
- 1/4 cup Parmesan, grated
- 1 cup Gruyere or Swiss cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Preheat your oven to 450°F.
- In a 6 to 8-inch oven-safe skillet, melt the butter over medium heat. Add the sliced onion and cook until it becomes soft, about 4 minutes. Stir in the minced garlic and cook for another minute.
- Pour in the heavy cream and add the fresh thyme leaves, along with a pinch of salt and pepper. Let it cook until the mixture starts to thicken.
- Stir in the grated Parmesan cheese and the sliced zucchini and yellow squash. Allow the mixture to bubble for 2-3 minutes, then spread the squash out evenly in the skillet.
- Top the squash with the grated Gruyere cheese and transfer the skillet to the oven. Bake until the gratin is bubbly and golden brown, about 20 minutes. Let it rest for 5 minutes before serving. Enjoy!
Tips for Success
- For the best flavor, use fresh thyme and high-quality Gruyere cheese.
- Ensure your zucchini and squash slices are evenly thick to promote even cooking.
- Letting the gratin rest before serving helps the sauce thicken slightly and improves the texture.
Additional Tips and Variations
- Try adding a sprinkle of nutmeg to the cream sauce for a warm, aromatic note.
- Substitute Gruyere with cheddar or mozzarella for a different flavor profile.
- Add a layer of breadcrumbs on top before baking for an extra crunchy topping.
Nutritional Highlights (Per Serving)
Calories: 250, Protein: 10g, Fat: 20g, Carbohydrates: 10g, Fiber: 2g, Sugar: 3g
Frequently Asked Questions (FAQ)
Can I prepare this dish in advance?
Yes, you can assemble the gratin ahead of time and bake it just before serving. Store it in the refrigerator until you’re ready to bake.
Can I make this recipe vegan?
Absolutely! Use plant-based butter, dairy-free cream, and vegan cheese for a delicious vegan version.
What can I serve with this gratin?
This gratin is a versatile side dish that pairs well with roasted chicken, grilled fish, or a hearty salad.
Conclusion
This Summer Squash Gratin is a delightful way to savor the flavors of the season while indulging in a comforting dish. We invite you to try this recipe and experience the rich, cheesy goodness for yourself. Don’t forget to share your culinary creations and any personal twists you add—we’d love to hear from you!