Thursday, August 28, 2014

Summer Squash Gratin

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. 

Summer Squash Gratin

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.

Transfer the mixture to a 9×9-inch baking dish and drizzle olive oil and black pepper on top. Bake 30-35 minutes, until the squash is tender and the cheese is bubbling up the sides.

Summer Squash Gratin


  1. Hello my name is Endogru. Your recipe looks delicious. I'll try your recipe when I found the opportunity. Thank you, I'm in pursuit ;)

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