Summer Squash Gratin (casserole) is a great way to use up all of those zucchini that have taken over your garden! You might even be lucky enough to have a neighbor who is trying to pawn off their excess.
I didn’t get an opportunity to plant any zucchini in my garden this year. Too much rain and not enough time to get out there and get them in the ground. I have been getting quite a few zucchini and yellow squash from my CSA though.
I really love zucchini and yellow squash. I find them to be so versatile. I often put them in soups, breads or just sauté them in a little butter and garlic.
You may already know that Big and I are on a Clean Eating/Real food path now. This recipe can easily be made to follow those guidelines.
This recipe was found in the Cooks Country June/July 2013 issue. I recently picked up the magazine for the first time not too long ago and have decided that it will be a magazine that I order! Out of the 25 recipes that are shared, I have made about 5 and have ear marked about 10 more! That is really unusual as far as I am concerned.
Back to the recipe!
- 2 Tablespoons unsalted butter, softened, plus 4 Tablespoons melted
- 2 onions, halved and sliced thin
- Salt and Pepper to taste
- 1 clove garlic, minced
- 1 Tablespoon minced fresh thyme (I used dry)
- 1/2 cup dry white wine
- 1/4 cup chopped fresh basil
- 1 1/2 pounds zucchini, sliced 1/4 inch thick
- 1 1/2 pounds yellow summer squash, sliced 1/4 inch thick
- 1 cup panko bread crumbs
- 2 ounces Parmesan cheese, grated (1 cup)
- Melt 1 tablespoon softened butter in a 12-inch nonstick skillet over medium heat. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally , until onions are soft and golden brown, 15 to 20 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine an cook until evaporated, about 3 minutes. Off heat, stir in 2 Tablespoons of basil; set aside.
- Meanwhile, toss zucchini and yellow squash with 2 teaspoons salt in a large bowl. Microwave, covered, stirring halfway through microwaving, until slightly softened and some liquid is released, about 8 minutes. Drain in colander and lit cool slightly. Arrange zucchini and yellow squash on triple layer of paper towels, then cover with another triple layer of paper towels. Press slices firmly to remove as much liquid as possible.
- Adjust oven rack to middle position and heat oven to 450 degrees. Grease bottom and sides of 13 by 9 inch baking dish with remaining 1 Tablespoon softened butter Combine panko, Parmesan cheese and 1 teaspoon pepper in bowl. Even coat baking dish with 6 tablespoons panko mixture. Stir melted butter into remaining panko mixture until well combined: set aside.
- Arrange half of squash in prepared dish and season with pepper to taste. Sprinkle 1/4 cup panko mixture evenly over squash. Spread onion mixture in even layer over crumbs. Arrange remaining half of squash over onion mixture and season with pepper to taste Cover with aluminum foil and bake until just tender. About 15 minutes.
- Remove dish from oven' discard foil. Sprinkle remaining panko mixture evenly over top. Bake, uncovered, until bubbling around edges and crumbs are golden brown, another 10 to 15 minutes.
- Transfer to a wire rack and let cool for 15 minutes. Sprinkle with remaining 2 Tablespoons basil.
- The trick to making this Gratin the best is to get as much of the moisture out of the squash before layering it in the casserole. I hope you enjoy!
Grab your abundance of summer squash give one or all of these recipes a try! I bet even the pickiest eater will happily eat a plateful of this vegetable goodness.
As always, thanks for stopping by and staying a while. I hope you found a new recipe or two! See you soon.
Take a minute to check out these great summer recipes:
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