Side Dishes
Summer Squash Gratin
Just because you’re assigned “vegetables” for the potluck doesn’t mean your contribution can’t be a hit! Bring this gratin side dish starring fresh yellow squash and zucchini. Enhanced with Parmesan, sage, and cayenne, the flavor is good through and through. Still, everyone’s favorite part will inevitably be the toasted topping, so use a larger-than-necessary dish for more surface area, ensuring there’s plenty in every serving.
Ingredients
FOR THE CRUMB TOPPING, PULSE:
FOR THE GRATIN, SHRED:
COMBINE:
Test Kitchen Tip
You want the heavy cream to be evenly distributed throughout the gratin, so tilt the dish if needed.
Instructions
Preheat oven to 400°.
For the crumb topping, pulse bread, oil, zest, and garlic in a food processor to fine crumbs.
Brush a 2-qt. gratin dish with oil; sprinkle with ½ cup crumb topping.
For the gratin, shred zucchini and yellow squash lengthwise on a box grater, rotating when you reach the seedy center; discard center. Place squash in a strainer set over a bowl and toss with salt; let “sweat” and drain 30 minutes, shaking the strainer occasionally. Spin squash dry using a salad spinner or wring dry with paper towels.
Combine Parmesan, sage, and cayenne, then toss with zucchini and yellow squash. Transfer squash mixture to prepared dish and pour cream over top. Sprinkle with remaining 1 cup crumb topping.
Bake gratin until cream slightly thickens and crumbs are golden, 20–25 minutes.
Eliminate excess moisture from the squash by sprinkling it with salt, letting it sit, then spinning dry
Nutritional Facts
Nutritional Facts
Per serving
Calories: 166
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 38mg 12%
Sodium 406mg 16%
Carbs 7g 2%
Fiber 1g 4%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.