Squash GratinPosted by in Food
I must confess, I am not a big fan of squash. I try really hard to like it and make it all sorts of ways. I don’t mind zucchini in a stir fry, but I tend to find that a dish that is all squash doesn’t usually cut it for me. We got 4 small squash in our CSA bag this week – 2 yellow and 2 green. I stumbled upon this recipe for squash gratin in July/Aug Food Network Magazine and it was just what I needed! I adapted the recipe as follows:
Toss 4 thinly sliced small yellow and green squash with 1 tbsp kosher salt and let sit about 20-30 minutes. Then drain and rinse and pat dry. Chop 1/4 large onion, 1 tbsp fresh thyme and 1 tbsp fresh parsley. Add to squash with 1 tbsp lemon juice and 1/2 cup shredded Swiss cheese and some pepper to taste. Arrange in a baking dish and sprinkle 1/4 cup grated Swiss on top. Bake for 25 minutes at 400 or until browned and squash is cooked through.
I really enjoyed this a lot. The lemon juice gave it some brightness and the cheese, well what doesn’t cheese make better? It didn’t taste like plain ole squash and I liked it so much I ate leftovers for lunch for two days!
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This looks awesome! I try hard to like aquash too, so maybe I need to try this.
It looks really good, but then I think I would like almost anything in a gratin! I am making a summer squash casserole tonight for dinner…my MIL recipe!
What a wonderful recipe–and so simple!
I get bored with zucchini, but am enjoying all the unusual brands I’m finding at Farmer’s Market. Most are milder–not the bitterness that zucchini sometimes get.