Too much zucchini…crookneck squash?
Do I have a recipe for you!
One of my favorite summer dishes, a garden-fresh gratin, is an adaptable recipe based on what vegetables are readily available and preferred by you and yours.
Simply saute what you like, for me that’s yellow crookneck squash, Lebanese squash and onions, and add rice, eggs, milk and cheese to the mix. The summer gratin recipe is a framework for the veggies you have to work with (zucchini growers, may I please hear an “Amen!” here).
The result is a main dish or side dish that seems to satisfy even the pickiest vegetable-eater. In late summer, I’ll add eggplant and sweet peppers to the mix, or maybe corn, crookneck and a handful of chopped kale. The options and combos are pretty endless.
Garden Fresh Summer Gratin
Recipe by Martha Rose Shulman (adapted and adopted by me)
- 2 pounds or so summer squash, red pepper and onion
- 2-3 tablespoons olive oil
- 2 eggs
- 1teaspoon kosher or sea salt
- 2-3 cranks of freshly ground pepper
- 1/2 cup half and half
- 1 cup cooked rice (Arborio works nicely)
- 1 teaspoon chopped thyme (I use basil, sometimes)
- 1/2 cup Gruyère cheese (or another melting, flavorful white cheese)
- 1/2 cup freshly grated Parmesan
- Preheat oven to 375 degree (F).
- Chop, and season vegetables to taste.
- Saute in olive oil until onions are translucent and veggies still firm, but colorful.
- Set aside, drain excess liquid if present.
- In separate bowl beat eggs, add remaining ingredients.
- Combine both mixtures, incorporate thoroughly.
- Add to a buttered or oil baking dish (2-quart).
- Bake for 35-40 minutes until brown and bubbling.
- Let stand for 10-15 minutes before serving.
Leslie’s smile says it all: a glorious summer evening, a plate of fresh pesto pasta, gratin and dressed tomatoes…oh yes, and the promise of pie for dessert.
On the other hand, Boz (single-minded dog that he is) is focused solely on the gratin.
VIDEO: Summer Squash Gratin in the Making