If you have zucchini coming out your ears and have been searching high and low for new recipe ideas, try this Cheesy Summer Squash Gratin for the win!
If you’re a gardener or you have a family member, friend, or neighbor who has a garden, it’s likely that you’re swimming in summer squash right about now. I like zucchini bread as much as the next girl and I think a garlicky summer squash sauté is the perfect summer side dish, but there comes a time when you just want something different. Adding cheese is a great way to take summer squash to the next level. Because cheese makes everything better, right?
This gratin is actually like a really thick, cheesy chowder and the flavorful cheese sauce is definitely what makes the dish. The vegetables sort of melt down into the sauce, while breadcrumbs and a sprinkling of cheddar form a nice crust on top. It’s an easy recipe to make too, the only thing to note is that you’ll want to factor in 15 minutes for the summer squash to release their excess water; just slice the squash, salt it, and let it sit in the sink to do its thing while you work on the rest of the recipe.
As a side dish you can pair this gratin with just about any meat you want to grill up, or you can serve it along with thick-sliced tomatoes and good crusty bread for a vegetarian meal for four. It reheats well, so it’s a great dish to bring to a summer potluck!
Cheesy Summer Squash Gratin
Prep Time: 15 minutes
Cook Time: 30 minutes
- Butter, to grease the dish
- 2 pounds (about 4 medium-large) summer squash, preferably a mix of zucchini and gold bar
- 1 1/2 teaspoons salt, divided
- 3 tablespoons unsalted butter
- 1 very large onion, diced
- 3 large cloves garlic, crushed
- 4 tablespoons all-purpose flour
- 2 cups whole milk, at room temperature
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 8 ounces (about 2 cups) shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon Italian-style breadcrumbs
- Preheat the oven to 400F; grease a 2.5-liter casserole dish with butter and set aside.
- Slice the summer squash into 1/4-inch-thick circles, and then put it into a colander in the sink and sprinkle on 1 1/4 teaspoons salt. Gently toss so all the squash is coated with salt. Leave the squash to sit in the sink for 15 minutes so it releases some of its water, then rinse it under cool running water, drain well, and pour it out onto a paper towel-lined baking sheet. Gently pat the squash dry with paper towels.
- Meanwhile, heat the butter in a 5-quart pot over medium heat. Add the onion and cook until softened but not browned, about 8 minutes, stirring occasionally. Add the garlic and cook 30 seconds more, stirring constantly.
- Whisk in the flour and cook 1 minute, then gradually whisk in the milk. Stir in the paprika, black pepper, and remaining 1/4 teaspoon salt. Bring it up to a gentle boil, stirring frequently, and then turn off the heat and whisk in 2/3 of the shredded cheddar. Add the summer squash and parsley (if using), and gently stir to coat the squash.
- Pour the summer squash into the prepared casserole dish. Sprinkle the remaining 1/3 of the shredded cheddar on top, and sprinkle on the breadcrumbs.
- Bake until the casserole is golden and the squash is tender, about 20 minutes.
- Serve warm.
Here are a few more zucchini recipes you might enjoy:
- Cinnamon and Nutmeg Zucchini “Applesauce” by An Edible Mosaic
- Roasted Vegetable Crustless Quiche with Basil and Pine Nuts by An Edible Mosaic
- The Best Zucchini Pancakes by I am Baker
- Zucchini and Lemon Spaghetti by Oh My Veggies
- Zucchini Pizza Crust by RecipeGirl