Too much zucchini…crookneck squash?
Do I have a recipe for you!
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