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)
Ingredient:
- 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
Preparation:
- 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
Yum – looks fabulous and I love the video!
Great looking gratin. Loved reading this and once again, seeing Boz!!!!!
Gruyère…enough said! 😉 Will definitely have to try this!
OMG…sounds so good, I’m definitely trying with zucchini!
Love the videos, Tom. You’re a natural! Was the beautiful garden feast served on your harvest table?
A lovely post! I was smiling all the way through!
Your garden gratin looks just stunning & is looking very pretty too!
Another great video! You are getting better & better at it! 🙂
Tom – I love this gratin! I am so going to make this. Your garden is wonderful – how lucky to have such a sunny area for beautiful produce to grow!
Summer squash was a total no show in my Everett garden this season. Your gratin looks so good that I’m thinking I need to make a trip to the farmers market.
BTW, I like to make garden to table videos, I am fixen to make a smoky grilled salsa video at the request of a friend. Can I jus’ say, “tripod”? They are so helpful when I am the talent, the producer, writer (ummmm) and director. They have not changed much in 20 years so you should be able to find a gently used one for your creative pleasure…..even without it (and all the one handed work) you are awesome.
Debs of The Toy Box Suburban Farm
Debs you are so right, tripod it is. My friends keep telling me they need Dramamine to watch my videos. Not a good sign. Thanks for suggestion and kind words! Tom
Oh video…love, love, love…you! Forget the tripod, I know you can invent something way cool, like your berry basket. So glad I can hear and see you now, I miss you so much my friend. Side note, Linda and I missed each other but will connect I’m sure. Where did summer go? If you head east, please call. xoxo
Thanks Miffy, I’m working on it. 😉 When I head east, expect a visit! xo tc