Thursday, September 17, 2015

Zucchini and Summer Squash Gratin


 Zucchini and summer squash are abundant this time of year, leaving us to wonder what exactly to do with it all. While they sometimes get a bad reputation for being super watery and bland, cooking them this way makes them decadent. With a wonderful crunch from the breadcrumbs and just the right amount of salty, nutty fontina cheese, this dish is a crowd pleaser!

1. Preheat oven to 450. 
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook shallots and garlic for 30 seconds. Add zucchini and summer squash and cook for 3 minutes longer, stirring often. Season with oregano, basil, salt and pepper and remove pan from heat. 


 
 3. Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute, stirring constantly. Whisk in milk, Parmesan cheese and  nutmeg and cook until slightly thickened.


4. Transfer the zucchini mixture to a 13x9 pan and drizzle cheese sauce over. Bake for 10 minutes. 


5. Sprinkle breadcrumbs and fontina cheese over the top, drizzle with olive oil and bake for 15 minutes longer, or until golden brown and bubbly. 


6. Let sit 5 minutes before serving. 



 Zucchini and Summer Squash Gratin
Serves 8

All you need:
2 tablespoons olive oil
2 shallots, minced
2 garlic cloves, minced
2 zucchini, sliced 
2 summer squash, sliced 
1/2 teaspoon dried oregano 
1/2 teaspoon dried basil
Salt and pepper, to taste
1 tablespoon unsalted butter
1 tablespoon flour
1 cup whole milk
2 tablespoons grated Parmesan cheese 
Pinch ground nutmeg
1/2 cup panko breadcrumbs 
1 cup freshly grated fontina cheese 
Olive oil, for drizzling 

All you do:
1. Preheat oven to 450. 
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook shallots and garlic for 30 seconds. Add zucchini and summer squash and cook for 3 minutes longer, stirring often. Season with oregano, basil, salt and pepper and remove pan from heat. 
3. Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute, stirring constantly. Whisk in milk, Parmesan cheese and  nutmeg and cook until slightly thickened.
4. Transfer the zucchini mixture to a 13x9 pan and drizzle cheese sauce over. Bake for 10 minutes. 
5. Sprinkle breadcrumbs and fontina cheese over the top, drizzle with olive oil and bake for 15 minutes longer, or until golden brown and bubbly. 
6. Let sit 5 minutes before serving. 
 

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