Summer Squash Gratin

I was going through my vegetable drawers today and found that I had an overabundance of yellow summer squash. Between my CSA membership and gardeners at work sharing their bounty, I realized it was time to take action. This recipe came from an internet search which led to a blog called 101 cookbooks. You can view the original recipe at or just stay here since I pretty much only made a few minor changes. This was the first gratin I ever made that didn’t have some sort of cream base for the sauce. Don’t get excited thinking it is low-fat as you will see it is loaded with buttery goodness. While shopping for the few items that we didn’t have on hand we made a great discovery. The recipe called for Gruyère cheese and up to this point I thought all Gruyères were created equal. Boy was I wrong. We came across Antique Gruyère cheese at Busch’s market and decided to give it a shot. I can’t tell you how happy that decision made me. The only way I can explain it is that it is a bit drier and saltier leaning towards a mild Parmesan Reggiano but not quite. Anyway if you can find it give it a shot and you won’t be disappointed. OK, so here is what you will need.


Zest of one lemon

1/2 teaspoon of kosher salt

1 1/2 lbs of yellow summer squash

1/4 cup of fresh oregano

1/4 cup of Italian flat leaf parsley

1 large garlic clove pressed

1/4 teaspoon of kosher salt

Decent pinch or crushed red pepper flakes

1/2 cup of extra virgin olive oil

1/4 cup of unsalted butter

2 cups of course homemade bread crumbs

1/2 pound of Yukon Gold potatoes

3/4 cup of Gruyère cheese (antique if you can find it)


Preheat oven to 400 degrees. Slice zucchini very thin making all of the slices as even as possible (I used a mandolin) to about 1/16 of an inch. Place zucchini slices in a colander and toss with the 1/2 teaspoon of kosher salt. Let drain in sink for 15 minutes. Rub olive oil in a 2 1/2 quart casserole dish. Slice the Yukon gold potatoes the same thickness so they cook evenly and set aside.

Make the sauce by pureeing the olive oil, garlic, 1/4tsp of salt, oregano, parsley and the red pepper flakes together and set aside.

Melt the butter in a sauce pan and lightly brown the bread crumbs and set aside.

Transfer the squash and potatoes to a large bowl and toss with 2/3 of the sauce, the cheese, lemon zest and half of the breadcrumbs. Add salt and pepper if desired.

Transfer the mixture to the oiled pan laying flat and top with the rest of the breadcrumbs. Bake at 400 degrees for 40 to 50 minutes until the potatoes are soft covering loosely with foil if the breadcrumbs begin to brown too quickly.

When done remove from the oven and drizzle with the remaining sauce, let rest for a few minutes and serve.


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