Summer Squash Gratin

Summer Squash Gratin

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Summer Squash Gratin

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

Printable Recipe Card

About Summer Squash Gratin

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Healthy



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