Summer Squash Gratin Recipe

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Summer Squash Gratin

Diana Perry

By
@Empebi

I've been looking for a healthier version of the usual southern "summer squash casserole". Think I've found one that will have flavor, and still be in the healthy range.


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Serves:

8

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 lb
zucchini, sliced into 1/4" rounds
1 lb
yellow squash, sliced into 1/4" rounds
4 oz
goat cheese
4 tsp
olive oil
1 medium
shallot, diced
1 tsp
fresh thyme
2 Tbsp
all-purpose flour
1-3/4 c
warm 2% milk
1/2 tsp
sea salt
1/2 tsp
ground black pepper

TOPPING:

1/2 c
whole grain bread crumbs
2 tsp
olive oil

Directions Step-By-Step

1
Heat oven to 375 degrees; lightly spray 8" X 8" pan with olive oil.
2
Lightly coat large skillet with sprays of olive oil; place over medium-high heat.
3
In batches, cook the zucchini and squash rounds, in single layer until crisp-tender, about 3 minutes per batch, turning halfway through and coating skillet with more spray when needed.
4
Layer zucchini and squash with the crumbled goat cheese in an 8" X 8" and set aside.
5
Add 4 tsp of the olive oil to skillet, and reduce heat to medium; add shallot and thyme and cook until tender, about 3 minutes.
6
Add 2 Tbsp flour to skillet, and cook til it develops a nutty aroma, about 1 minute. Whisk in 2% milk and cook til slightly thickened (about 2-3 minutes)
7
Season with salt and pepper. Pour over zucchini and squash.
8
Toss bread crumbs with 2 tsp olive oil in small bowl; sprinkle over dish; Bake 20 to 25 minutes, or until vegetables are fork tender
9
NUTRITION INFO: 143 cal, 7 g protein, 13 g carb, 2 g fiber, 6 g sugars, 8 g fat, 3.5 g sat fat, 211 mg sodium

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Healthy