The abundance of summer squash won't last much longer, so I am picking it up where ever and whenever I see it. The trouble is that I have to come up with new ways of preparing the sweet vegetable. After getting a large quantity from my friend Tom at the Inter-Faith Food Shuttle, I was determined to create a new recipe and one that would use up some of the herbs I have growing in my backyard as well.
I had a recipe for a squash gratin stored away that I was wanting to eventually try, but it was too many steps. I decided to start from that and majorly simplify it. By the end, I had completely changed it, but it turned into one of my favorite new recipes of the summer! Squash and cheese....two of the best foods together in one blissful harmony :)
Summer Squash Gratin
Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30-35 minutes
2 pounds summer squash, sliced (using a mandolin makes this easy)
1 teaspoon salt
3 medium shallots, thinly sliced (about 3/4 cups)
1 cup grated gruyere cheese
Freshly ground black pepper
1/2 cup fresh flat-leaf parsley, coarsely chopped
1 tablespoon fresh thyme leaves
2 small cloves garlic, minced
2 tablespoons olive oil
Preheat the oven to 400°F. Toss the squash slices with salt and set this aside for 10 minutes. Drain the squash in a colander and lay on a paper towel for a few minutes to absorb any remaining moisture, then add to a large mixing bowl. Add in shallots, gruyere, thyme, parsley and garlic, then toss gently to combine.