Ah Snow! Looks like we may be in for some bad weather again starting Sunday night just in time to make the Monday morning commute a bigger nightmare than it usually is, so here is a recipe that brings to mind warmer weather and takes advantage of the current sale at Publix. The items I’m referring to are Zucchini and Yellow Squash, and using those two items plus several more, we’re going to make a Summer Squash Gratin. I got this recipe from the AJC a few years ago and it is a favorite! So, here we go.
3 tablespoons unsalted butter, room temp, divided
2 cups whole milk
3 sprigs flat leaf parsley (I omit this)
2 spigs thyme (dried is fine if you don’t have fresh)
10 whole black peppercorns
2 tablespoons canola oil
1 bunch green onions, white and green parts sliced (aka., scallions)
4 medium yellow squash, quartered and cut into 1/2 inch thick slices
4 medium zucchini, quartered and cut into 1/2 inch thick slices
Coarse salt and freshly ground pepper
1 clove garlic, finely chopped (or 1/2 teaspoon if you have minced garlic in a jar)
1 teaspoon freshly chopped thyme leaves
2 tablespoons all purpose flour
1 to 1 1/4 cups freshly grated Gruyere, Emmenthaler or Swiss Cheese (I suggest the Gruyere!)
3 large eggs lightly beaten
pinch of cayenne pepper
1 cup panko (Japanese bread crumbs) or fresh bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano
Preheat oven to 350, prepare a medium baking dish, with a little butter or cooking spray. Heat the milk in a medium pan over medium heat, add the parsley, thyme and peppercorns. Sautee the scallions, squash and zucchini until tender, about 8 minutes, adding the garlic and the thyme until fragrant, about 30 seconds. Drain this mixture in a collander. To the same pan, add the butter, then the flour until foamy, strain the heated milk into the butter flour mixture, stirring to combine. Bring to a boil, until it is thick enough to coat the back of a spoon. Stir in the cheese. Add a little of this to the beaten egg mixture, then add the eggs back into the sauce. Add the pinch of cayenne and salt and pepper to taste. Add the well drained squash mixture to the sauce, stirring to combine. Add the mixture to the baking dish. Top with a mixture of the panko and parmigiano cheese and bake about 30 minutes until the top is a rich golden brown.
This is a perfect meal for those of you who are looking for something different to do with vegetables, or want to have a meatless meal every now and then.
Enjoy and stay safe and warm!