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Squash Gratin

August 3rd, 2009 austin Leave a comment Go to comments
Recipe: Squash Gratin

Summary: This is a recipe I adapted from cooks illustrated to use some of my veggie delivery. I got some amazing squash and this was a great way to use them in a portable lunch form. Should be very adaptable for different kinds of squash, etc. I didn’t use a tomato because I didn’t have one but it would have been really good. The salting of the veggies beforehand is a classic cooks trick to prevent soggy nastiness. It totally works! Don’t be scared by the long time – most of it is just waiting around. There’s very little work and lots of time for beer while the oven or the laws of osmosis does the work. This is easy to scale up for a bigger pan too – just double everything for a 9 by 13.

Ingredients

  • 1 medium yellow squash
  • 1 medium zuchinni
  • 1 large tomato (optional)
  • 3 T olive oil
  • 1 medium onion
  • 4 cloves garlic
  • 20 grinds black peppr
  • 1 t salt
  • 1 big slice stale bread (I used focaccia) processed into crumbs or 1 C bread crumbs
  • 1/2 C shredded mozerella (or parmesean) basil, thyme, oregano, whatever herbs you’ve got

Instructions

  1. Slice the squash (and tomato if using) into 1/4″ thick rounds (discard ends).
  2. mix the salt with the squash (and tomato) slices and let sit in a collander to lose some liquid (this helps it not get soggy when baked)
  3. let sit for 45 mins
  4. oven to 400
  5. press with paper towels firmly to squeeze out more liquid
  6. mix with half the oil, pepper, and herbs
  7. layer squash (and tomato if using) into a 9 by 9-inch baking dish
  8. bake for 40-45 mins until veggies are getting tender
  9. after ~30 mins, slice the onion into half rings and fry with the rest of the oil in a pan until browned.
  10. mince the garlic and mix just as the onion is finishing
  11. mix the bread crumbs with the cheese
  12. pull out the pan, top with onions evenly and then bread crumbs.
  13. return to oven for another 10 minutes until the cheese is melted and the crumbs are brown.
  14. works great to eat some for dinner and then have leftovers to follow!

Cooking time (duration): 100

Diet type: Vegetarian

Number of servings (yield): 3

Meal type: dinner

My rating:4.0 stars
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Recipe by Austin.
Microformatting by hRecipe.

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