It’s that time of year when gardens are overflowing with squash and everyone is wondering just how much zucchini bread they can make and share with friends and neighbors. Now, I love a good zucchini bread but there are lots of other ways to use summer squash.
We are having a perfect summer day here and we’ll be grilling up some pork chops for dinner. This gratin recipe that I recently pinned sounded like the perfect side for my chops so I decided to give it a whirl. The directions were somewhat vague; it gave no specific amounts for cheese or the size of baking dish, so I have included the amounts I used. The original recipe calls for a sprinkling of oregano but I used Penzey’s Fox Point seasoning which is a combination of salt and freeze dried shallots, chives, garlic, onion and green peppercorns. If you have access to this seasoning, give it a try. I use it on all of my sautéed vegetables and in eggs. It is available online if you don’t have a store nearby.
Zucchini and Squash Au Gratin
Adapted by recipe from Bobbie Seacrist
You will need:
- 2 tablespoons butter
- 1 large or 2 medium zucchini squash, sliced
- 1 large or 2 medium yellow squash, sliced
- 2 Shallots ( minced )
- 1 teaspoon minced garlic
- 1/2 cup heavy cream
- 1/2 cup shredded Mozzarella Cheese
- Salt and Pepper to taste
- 1 teaspoon Penzey’s Fox Point seasoning or 1/4 teaspoon dried oregano
- Freshly grated Parmesan cheese – 3 tablespoons plus 1/2 cup
Preheat oven to 450 degrees
Melt butter in a large skillet. Sauté shallots and garlic over medium heat until softened; 3-5 minutes.
Add sliced squash; salt and pepper to taste. Sauté for 1 minute.
Add cream and 3 tablespoons grated parmesan. Cook just until squash is barely fork tender; 5-7 minutes.
Transfer to a baking dish ( I used an 8 inch round baking dish). Sprinkle with 1/2 cup parmesan and 1/2 cup shredded mozzarella.
Bake for 15-20 minutes until bubbly and golden brown.