Summer Squash Gratin

$- 3 medium yellow summer squash, thinly sliced - 2 medium zucchinis, thinly sliced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup heavy cream - 1 cup shredded Gruyère cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme) - Salt and pepper to taste - 1 tablespoon olive oil - 1/2 cup breadcrumbs (for topping) - 1 tablespoon fresh parsley, chopped (for garnish) You can add other flavors to your gratin. Try fresh herbs like basil or oregano. You might also like to use different cheeses, such as mozzarella or cheddar. For a kick, consider adding a pinch of red pepper flakes. These small changes can make a big difference! To make this dish, you need a few simple tools: - A large skillet for cooking the veggies - A 9x13-inch baking dish for the gratin - A sharp knife for slicing the squash and zucchini - Mixing bowls for combining the cream and cheese These tools will help you create a great summer squash gratin. Follow the instructions in the Full Recipe for best results! To start, you need to thinly slice summer squash and zucchini. Hold the squash steady on a cutting board. Use a sharp knife and cut them into thin rounds. Aim for about 1/4 inch thick. This helps them cook evenly. Next, chop the onion finely. You want small pieces to spread flavor well. For the garlic, take two cloves and mince them. Press down on each clove with the flat side of the knife. Then, chop them into tiny bits. Now, heat a large skillet over medium heat. Pour in one tablespoon of olive oil. Let it warm up for a minute. Add the chopped onion and cook it until it turns clear, about 3 to 4 minutes. This brings out its sweet taste. Stir in the minced garlic and cook for one more minute. You will smell a nice aroma. Next, add the sliced summer squash and zucchini to the pan. Cook them for 5 to 7 minutes until they start to soften. Season with salt, pepper, and fresh thyme. This will brighten up the flavors. Grab a greased 9x13-inch baking dish. Layer half of the sautéed veggies at the bottom. Pour half of the cream and cheese mixture over the veggies. Spread it evenly. Then, repeat with the rest of the vegetables. Top it off with the remaining cream mix. Finally, sprinkle the rest of the Gruyère and Parmesan cheese on top. To finish, cover the dish with breadcrumbs. This gives a crispy layer when baked. This layering helps create a tasty and beautiful gratin. Follow these steps, and you will have a dish that looks as good as it tastes. For the full recipe, check out the details above! To get the best texture from your squash, slice it thin. Thin slices cook faster and keep their shape. Don't overcrowd the pan when you sauté. This helps the squash stay crisp. Season well with salt and pepper. Taste as you go. This will make your dish more flavorful. Garnishing makes your gratin pop. Use chopped parsley on top just before serving. For more color, add sliced tomatoes or a sprinkle of paprika. Arrange the gratin in a nice baking dish. This makes it more inviting for guests. A good presentation shows your care and effort. Soggy gratin? This can happen if you add too much cream or don't sauté long enough. Make sure to cook the vegetables until they soften. For burnt toppings, cover the dish with foil for the first half of baking. Then, remove the foil to allow the top to brown nicely. Adjust baking time as needed, too. {{image_2}} You can change the cheese in this gratin to fit your taste. Cheddar gives a sharp bite. Mozzarella melts well and adds creaminess. Try a mix of cheeses for a fun twist. Use goat cheese for a tangy flavor. Each cheese brings its own character to the dish. Make sure to adjust the amount based on how cheesy you want it. If you want to boost the dish, add proteins like chicken or bacon. Cook diced chicken in the skillet before adding the veggies. This adds heartiness. For bacon, cook it until crispy, then crumble it on top of the layers. This gives a nice crunch and flavor. You can also use ground turkey or sausage for a tasty change. For a vegan take, swap heavy cream for plant-based cream. Look for cashew or coconut cream for a rich base. Replace cheese with vegan cheese or nutritional yeast for a cheesy taste without dairy. You can use sautéed mushrooms to add depth. These swaps keep the dish creamy and satisfying while being friendly for all diets. For the full recipe, check out the Golden Summer Squash Gratin 🥔. To keep your Summer Squash Gratin fresh, let it cool first. Once cool, transfer it to an airtight container. Place a layer of plastic wrap on top, then seal the lid. This helps prevent moisture loss. Store it in the fridge for up to three days. If you notice any off smells, it's best to toss it. When you want to reheat your gratin, the oven is the best choice. Preheat your oven to 350°F (175°C). Place the gratin in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes until warm. You can also reheat it in the microwave. Use a microwave-safe dish and heat in short bursts. Stir between each burst to avoid hot spots. If you want to freeze your gratin, first let it cool completely. Cut it into portions for easy thawing. Wrap each piece tightly in plastic wrap, then place in a freezer bag. Label the bags with the date. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat it in the oven as mentioned above. This keeps the texture and flavor intact. Summer Squash Gratin can last about 3 to 5 days in the fridge. To check for spoilage, look for changes in color or smell. If it smells sour or looks off, it's best to throw it away. Always store it in an airtight container to keep it fresh longer. Yes, you can prepare Summer Squash Gratin ahead of time. Just follow these steps: - Prepare the gratin: Assemble it as per the recipe but skip baking. - Cover it well: Use plastic wrap or foil to seal it tightly. - Store in the fridge: It can sit for up to a day before you bake it. When ready to cook, preheat your oven and bake as directed. If it’s cold from the fridge, it may need a few extra minutes. Summer Squash Gratin pairs well with many dishes. Here are some great options: - Grilled chicken: The light, juicy flavor works well. - Steamed vegetables: Broccoli or green beans add freshness. - Simple salad: A green salad with vinaigrette brightens the meal. - Crusty bread: A good loaf can help soak up the creamy sauce. These sides balance the rich flavors of the gratin and make for a cozy meal. This blog post covered all the key steps to make delicious Summer Squash Gratin. You learned about the ingredients, kitchen tools, and the step-by-step process. I shared tips for perfecting the dish and ideas for variations, making it easy to customize. Whether you want a simple side or a show-stopping main, this gratin can fit the bill. Enjoy experimenting with your flavors and impressing others with your cooking skills!$

Indulge in the creamy goodness of this Golden Summer Squash Gratin recipe! With layers of tender sliced squash, zucchini, and melty cheeses, this dish is perfect for any meal. Learn how to create this delicious gratin with simple ingredients and easy steps. Don't miss out on a new summer favorite that'll impress your family and friends. Click through to explore this mouthwatering recipe and make it today!

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Ingredients

3 medium yellow summer squash, thinly sliced

2 medium zucchinis, thinly sliced

1 small onion, finely chopped

2 cloves garlic, minced

1 cup heavy cream

1 cup shredded Gruyère cheese

1/2 cup grated Parmesan cheese

1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)

Salt and pepper to taste

1 tablespoon olive oil

1/2 cup breadcrumbs (for topping)

1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the sliced summer squash and zucchini to the skillet. Sauté for 5-7 minutes until they begin to soften. Season with salt, pepper, and thyme.

In a large mixing bowl, combine heavy cream, half of the Gruyère cheese, and half of the Parmesan cheese. Mix well and season with salt and pepper.

In a greased 9x13-inch baking dish, layer half of the sautéed vegetables at the bottom.

Pour half of the cream and cheese mixture over the vegetables.

Repeat the layering with the remaining vegetables and then top with the rest of the cream mixture.

Sprinkle the remaining Gruyère and Parmesan cheese over the gratin. Finally, cover the top with breadcrumbs evenly.

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.

Once done, take out the gratin and let it sit for 5 minutes before serving.

Garnish with fresh parsley for an added touch of color.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6