PROVENCAL SUMMER SQUASH AND POTATO GRATIN
This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 6 side dish servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
- Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
- Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.
CHEESY SUMMER SQUASH CASSEROLE
Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
SUMMER SQUASH GRATIN
I tried this when summer squash came into season and it came out beautifully. Simple and delicious!
Provided by ajodha01
Categories Side Dish Vegetables Squash Summer Squash
Time 1h2m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
- Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
- Spread yellow squash mixture evenly in an 8-inch square baking pan.
- Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 10.1 g, Cholesterol 22.6 mg, Fat 13.6 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 6.1 g, Sodium 186.2 mg, Sugar 2.2 g
ZUCCHINI AND YELLOW SQUASH GRATIN
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 Food & Cooking Main Dish Recipes Casserole Recipes
Time 30m
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, Fat 20 g, Fiber 3 g, Protein 11 g
SUMMER SQUASH GRATIN
This is a typical Provençal gratin, bound with rice and eggs. You can use the recipe as a template for other gratins using other cooked vegetables.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make the sautéed summer squash, season it well and set aside.
- Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
- Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 2 grams, TransFat 0 grams
MAKEOVER SUMMER SQUASH CASSEROLE
With a buttery cracker topping and lots of cheese, this lightened up classic casserole from Lisa Eldridge of Topeka, Kansas makes a guilt-free side dish at any meal. "I got the original recipe from a friend," Lisa notes. "And it is excellent."
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and set aside. , In a large nonstick skillet, saute onions in 1 tablespoon butter until tender. Add garlic; saute 1 minute longer. Add squash; stir gently to combine. Transfer to a 13x9-in. baking dish coated with cooking spray. , In a large bowl, combine the flour, eggs, egg whites, milk, cheese, salt and pepper. Pour over squash mixture. Bake, uncovered, at 350° for 40 minutes. , Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole; bake 5 minutes longer or until crumbs are golden brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 210 calories, Fat 13g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 310mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
SUMMER SQUASH & COTTAGE CHEESE GRATIN
This comforting, high-protein gratin is good hot or cold, and especially pretty if you serve it with a fresh tomato sauce. It's from Martha Rose Shulman's column in the New York Times, "Recipe For Health". DO AHEAD: You can grate and salt the squash several hours before you make the gratin. The gratin will keep for a couple of days in the refrigerator, and can be reheated or served cold or at room temperature.
Provided by blucoat
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the cottage cheese in a strainer set over a bowl, and drain for 20 minutes while you prepare the remaining ingredients. Grate the squash, and place in a large bowl or colander. Sprinkle with salt and toss. Allow to sit for 20 minutes. Squeeze out excess water, then squeeze in a towel to dry.
- Preheat the oven to 350°F Oil a 2-quart gratin or baking dish. Heat the olive oil over medium heat in a medium frying pan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir for another 30 seconds to a minute until fragrant. Remove from the heat.
- Beat the eggs in a large bowl. Stir in the cottage cheese, parsley, dill, Gruyère, onion and garlic, and squash. Combine well. Season to taste with salt and pepper, and scrape into the oiled baking dish. Bake 45 minutes or until set and lightly browned. Remove from the heat, and allow to sit for five to 10 minutes before serving. Serve warm or at room temperature.
SUMMER-VEGETABLE GRATIN
This gratin sides well with Chicken Tonnato.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Brush a 9-inch Pyrex pie plate or gratin dish with oil. Trim stem ends of leeks; cut into 1/4-inch-thick diagonal rounds. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand. Pat dry. In a medium bowl, gently toss leeks, zucchini, squash, 2 tablespoons olive oil, and salt and pepper to taste. Arrange vegetable slices in bottom of pie plate, slightly overlapping them.
- In a small bowl, combine bread crumbs, Parmesan, garlic, thyme, and salt and pepper to taste. Mix in the remaining 1 tablespoon oil until mixture is crumbly. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are golden brown and vegetables are tender, about 25 minutes.
SUMMER SQUASH AND COTTAGE CHEESE GRATIN
Number Of Ingredients 11
Steps:
- 1. Place the cottage cheese in a strainer set over a bowl, and drain for 20 minutes while you prepare the remaining ingredients. Grate the squash, and place in a large bowl or colander. Sprinkle with salt and toss. Allow to sit for 20 minutes. Squeeze out excess water, then squeeze in a towel to dry. 2. Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Heat the olive oil over medium heat in a medium frying pan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir for another 30 seconds to a minute until fragrant. Remove from the heat. 3. Beat the eggs in a large bowl. Stir in the cottage cheese, parsley, dill, Gruyère, onion and garlic, and squash. Combine well. Season to taste with salt and pepper, and scrape into the oiled baking dish. Bake 45 minutes or until set and lightly browned. Remove from the heat, and allow to sit for five to 10 minutes before serving. You can also serve this warm or at room temperature. Yield: Serves six. Advance preparation: You can grate and salt the squash several hours before you make the gratin. The gratin will keep for a couple of days in the refrigerator, and can be reheated or served cold or at room temperature. Nutritional information per serving (using 2 percent low-fat cottage cheese): 174 calories; 9 grams fat; 3 grams saturated fat; 153 milligrams cholesterol; 8 grams carbohydrates; 2 grams dietary fiber; 315 milligrams sodium (does not include salt added during preparation); 16 grams protein
SUMMER SQUASH GRATIN
Found this on 101 Cookbooks http://www.101cookbooks.com/archives/summer-squash-gratin-recipe.html Have not yet tried, but put here for safe keeping.
Provided by Debbwl
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.
- Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
- Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
- Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
- Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
- Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.
Nutrition Facts : Calories 365.8, Fat 24.3, SaturatedFat 7.8, Cholesterol 26.4, Sodium 455.4, Carbohydrate 30.2, Fiber 3.9, Sugar 4, Protein 8.6
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