Best 13 Summer Squash Au Gratin Recipes

SUMMER SQUASH GRATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
• Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
• Spread yellow squash mixture evenly in an 8-inch square baking pan.
• Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.

SUMMER SQUASH AU GRATIN

Steps:

• Heat oven to 350°F. Cut each squash in half lengthwise; cut into 1/2-inch-thick slices. Place squash slices, onions and bell pepper in 11x7-inch (2-quart) glass baking dish or 2-quart casserole. Add 1 tablespoon water. Cover with microwavable plastic wrap, venting one corner. Microwave on High 5 to 7 minutes or until crisp-tender; drain well.
• Meanwhile, in 2-quart saucepan, cook white sauce mix and 1 1/2 cups milk as directed on package. Remove from heat. Stir in cheese. Pour over zucchini mixture in baking dish; stir gently to coat. In small bowl, mix melted butter and bread crumbs. Sprinkle over zucchini mixture.
• Bake 30 to 35 minutes or until bubbly and golden brown.

PARMESAN-BUTTERNUT SQUASH GRATIN

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
• In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
• In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
• Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
• Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

ZUCCHINI AND YELLOW SQUASH GRATIN

Steps:

• Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
• Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
• Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

SUMMER SQUASH GRATIN

Steps:

• Preheat oven to broil with rack 6 inches from heat source. Mince 2 of the garlic cloves, and set aside. Grate remaining garlic clove; set aside separately.
• Melt 2 tablespoons of the butter in a 10-inch cast-iron skillet over medium. Add onion. Cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in squash, zucchini, thyme, and reserved minced garlic. Increase heat to medium-high. Cover and cook until mixture starts to soften, about 6 minutes, stirring once halfway through cook time. Uncover and cook, stirring occasionally, until mixture is tender, about 6 minutes. Stir in pepper and ¾ teaspoon of the salt. Remove from heat.
• Microwave remaining 2 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Add panko, cheese, reserved grated garlic, and remaining ¼ teaspoon salt; stir together until combined. Sprinkle evenly over squash mixture. Broil in preheated oven until topping is browned and crisp, 1 to 2 minutes.

SUMMER SQUASH AU GRATIN

Steps:

• Preheat oven to 350. Lightly grease/spray a casserole dish and set aside.
• In a large skillet, melt the butter. Add the squash, celery and oniona and saute in the butter for about 2-3 minutes, just until they are softened and barely tender. Do not overcook.
• Remove from heat.
• Stir in the sour cream, cheddar cheese, pepper and (if needed salt) and bacon.
• Mix well and place in the casserole dish. Sprinkle Parmesan over the top and bake at 350 degrees for about 30 minutes or until lightly brown on top.

PROVENCAL SUMMER SQUASH AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
• Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
• Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

SUMMER SQUASH GRATIN WITH PICKLED RYE BREAD CRUMBS

Steps:

• Heat the oven to 400 degrees. Slice squash 1/4-inch thick, sprinkle with 2 teaspoons salt, and place in a colander set in the sink for at least 30 minutes and up to 1 hour, tossing occasionally with your hands. Gather the squash in a kitchen towel or paper towel and squeeze gently to remove excess moisture.
• While the squash drains, melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Add the breadcrumbs, 1 tablespoon pickle juice and 3/4 teaspoon salt. Stir until all the butter is absorbed, transfer to a bowl and set aside. Wipe the skillet clean using a paper towel.
• Heat 1 tablespoon butter in the skillet over medium-low. Add the onions and cook, tossing occasionally, until the onions are lightly caramelized, 15 to 20 minutes. Add the remaining 2 tablespoons pickle juice, the garlic, thyme, red-pepper flakes, pepper and 1/2 teaspoon salt and cook until the garlic is fragrant, about 1 minute. Off the heat, stir in 2 tablespoons butter until melted.
• Add half the squash to the skillet and toss with tongs until combined. Add the rest of the squash and toss again. Add the Gruyère, along with 1/3 of the bread crumbs and toss well. Arrange into one packed layer, sprinkle with the remaining bread crumbs and bake until browned and bubbling, 30 to 35 minutes. Serve hot.

SUMMER SQUASH GRATIN

Steps:

• Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.
• Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
• Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
• Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
• Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
• Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

SUMMER SQUASH AU GRATIN

Steps:

• Preheat oven to 350*F.
• Boil sliced squash in a large pot of salted water for 5-8 minutes, until just starting to soften. Pour into a colander and let drain.
• While squash drains, add oil and melt butter in a medium saucepan set on medium-high. Add onion and saute until just starting to turn golden. Add garlic and saute 2 minutes more.
• In a large bowl, gently fold together cooked squash, onion mixture, sour cream, cream cheese, Asiago, salt and pepper until well combined. Pour into a buttered casserole dish.
• Top with Panko crumbs.
• Bake in the center of the oven for 25-30 minutes. If the topping doesn't brown or get crispy enough, feel free to turn on the broiler for a minute or two (but watch the casserole closely). Now! I do my Happy Food Dance.

SUMMER SQUASH GRATIN

Steps:

• Make the sautéed summer squash, season it well and set aside.
• Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
• Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.

SUMMER SQUASH GRATIN

Steps:

• Heat your oven to 400°F.
• Cut the squash into thin (1/8-inch thick) coins. Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes. Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.
• Meanwhile, place breadcrumbs in a small bowl. In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty.
• Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot. Toss crumbs to evenly coat.
• Add shallots, gruyere, half the breadcrumbs, and some freshly ground black pepper to the bowl with the summer squash and toss. Transfer to a 9×9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish. Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.