Summer Squash Gratin

I had to make this lovely summer gratin as soon as I saw a photo of it. So pretty and colorful! 🙂 It is a wonderful celebration of the bounty of summer squash.

We ate it as a vegetarian main dish with a crusty sourdough baguette. It would also be a fabulous side dish. This recipe was adapted from Food and Wine, contributed by Laura Rege. I used sweet cipollini onions from my CSA box in addition to the leeks.

After adding an additional sautéed CSA cipollini onion, I also made a mini-gratin with my leftover filling. 🙂 Great.

Yield: Serves 4 to 6 as a main dish (plus an additional mini-gratin, above, optional)
  • 5 T extra-virgin olive oil, divided
  • 2 small leeks, white and tender green parts thinly sliced into rounds
  • 2 cipollini onions, halved and cut into slices (plus 1 additional onion if making a mini-gratin)
  • 1/4 cup dry white wine (plus 1 additional T if making a mini-gratin)
  • 3 medium zucchini, cut lengthwise into 1/8-inch-thick slices, preferably 
on a mandoline
  • 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline
  • coarse salt
  • freshly ground black pepper
  • 1 cup finely shredded Gruyère (about 2 ounces)
  • 1 plum tomato, very thinly sliced crosswise
  • flaky sea salt, for finishing
  • crusty bread such as a sourdough baguette, for serving

  1. Preheat the oven to 425°, preferably on convection.
  2. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks, and onions, if using, and cook, stirring occasionally, until softened, about 3 minutes.
  3. Add the wine and cook until evaporated, about 2 minutes.
  4. Spread in a 9-inch round baking dish.
  5. Using a mandolin, slice the squash lengthwise into 1/8-inch slices.
  6. Meanwhile, on 4 large baking sheets, spread the zucchini 
and yellow squash and brush with the remaining 4 tablespoons of oil; season with salt and pepper.
  7. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes or up to 1 hour.
  8. Tightly roll 1 piece of zucchini and set it on the leeks in the center of the dish.
  9. Working 
outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish.
  10. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash.
  11. Scrape any cheese off of the baking sheets and sprinkle on top.
  12. Place on a parchment paper-lined baking sheet, and bake for 30 to 35 minutes, 
until the zucchini and squash are tender and browned 
in spots. (I cooked mine for 33 minutes, and 27 minutes for the mini)
  13. Remove from oven. While hot, sprinkle with sea salt.
  14. Let cool slightly, then 
serve with crusty bread.

I’m sharing my summer gratin at Angie’s Fiesta Friday #180, co-hosted by Tracey @My Baja Kitchen and Jhuls @The Not So Creative Cook. Enjoy!

Note: If making the additional mini-gratin, saute the additional onion, adding 1 T wine cooking as directed above. Place in the bottom of a mini-pie dish and layer remaining squash and cheese. Cook as directed.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Fiesta Friday Badge Button I was featured

Advertisements

Summer Vegetable Gratin

This colorful dish used my entire CSA box in one meal! My husband accepted it as a vegetarian main because of the flavorful baguette-cheese topping (yay!), but it would also work well as a hearty side dish. We even had a green salad on the side. 🙂

This recipe was adapted from The New York Times, contributed by Julia Moskin. Moskin recommended using a fresh baguette in the topping for the best crust. Great!

Yield: Serves 6 to 8 as a main dish or up to 12 as a side dish

Time: 1 1/2 hours

For the Base Layer:

  • 2 medium onions, thinly sliced
  • ¼ cup olive oil
  • 2 red bell peppers, thinly sliced, or 2 additional onions
  • ½ teaspoon red pepper flakes
  • 8 cloves garlic, smashed

For the Tomato-Bread Crumb Topping:

  • 1 ½ pounds plum or other ripe tomatoes
  • ¼ cup olive oil
  • 1 baguette
  • 1 cup shredded Parmesan or Gruyère cheese

For the Gratin:

  • ¼ cup olive oil, more for baking
  • 1 ½ pounds zucchini, sliced 1/4-inch thick (I used 2 pieces)
  • 1 ½ pounds yellow squash, sliced 1/4-inch thick (I used 2 pieces)
  • ¼ cup freshly chopped basil or parsley, more for garnish
  • coarse salt and freshly ground black pepper
  1. Make the base layer: In a large, heavy ovenproof skillet or enameled cast-iron pan (10 to 12 inches across), combine onions and olive oil and heat to a sizzle, stirring to separate.
  2. Add bell peppers, red pepper flakes and garlic. Cook, stirring, over low heat until peppers are very soft and onions are browned, about 20 minutes. Season with salt and pepper. Remove from heat and leave mixture in the pan. (The garlic can be removed at this time, if desired.)
  3. Meanwhile, make the topping: Core tomatoes and slice them 1/4 inch thick. Lay on paper towels to drain for 10+ minutes.
  4. Heat 2 tablespoons oil in a large skillet over low heat. Add tomatoes and cook very slowly, turning once or twice, until liquid has bubbled away and flesh is cooked through, about 8 minutes. (Do not overcook, or tomatoes will fall apart.) Turn off heat and let slices cool in skillet; they will continue to dry out.
  5. Tear baguette into pieces and pulse in a food processor to make coarse, fluffy, pea-size crumbs. Add remaining 2 tablespoons oil and the cheese and pulse to combine.
  6. Assemble the gratin: Heat oven to 425 degrees. (If your oven has a convection feature, use it, reducing baking temperature to 400 degrees.)
  7. In a large bowl, combine oil, zucchini and squash, and toss well until lightly and evenly coated. Add basil, sprinkle generously with salt and pepper, and toss again.
  8. On top of the base layer in pan, arrange squash and zucchini slices around the inner rim of the pan, standing on their edges in roughly alternating colors. Pat down into the pan so slices overlap and lie down, like shingles or fallen dominoes. Repeat to make another circle inside the first, and again if necessary, until pan is filled. Sprinkle with salt and pepper. 
  9. Brush oil over the top of the gratin and transfer to oven. Bake 30 minutes. Raise oven temperature to 450 degrees (425 degrees for convection), or heat the broiler.
  10. Add the topping: Arrange tomato slices in one layer on top of the par-baked gratin. Spread bread-cheese mixture over tomatoes and press down gently.
  11. Bake or broil until vegetables are browned around the edges or crust is crisp and golden. 
  12. Let cool slightly and serve hot or at warm room temperature. Garnish each serving with herbs, if desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Zucchini & Black Bean Tacos

I love a hearty vegetarian taco! This one was a wonderful way to enjoy the bounty of summer zucchini (and home-grown jalapeños!) as well.

This recipe was adapted from Martha Stewart Living. I increased the spices, steamed the tortillas, and included avocado and cilantro in the toppings. The mashed black beans, sour cream and goat cheese added wonderful creaminess to the filling. Simple, fresh and delicious.

I’m sharing this one (belatedly!) with my friends at Angie’s Fiesta Friday #134 this week. Enjoy!

Yield: Serves 4

  • 1/4 cup extra-virgin olive oil
  • 2 medium or large zucchini, cut into 1/2-inch rounds if medium or sliced & halved or quartered if large
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • coarse salt and freshly ground pepper
  • 1 cup finely chopped white or yellow onion (from 1 medium onion)
  • 6 garlic cloves, minced
  • 1 T tomato paste
  • 1 can (15 ounces) organic black beans, rinsed and drained
  • 8 corn tortillas
  • sour cream, crumbled goat cheese, sliced radishes, pickled jalapeños and carrots, and lime wedges, for serving (I also included Trader Joe’s Fire Roasted Diced Green Chiles)
  • fresh cilantro and avocado slices, for garnish
  1. In a large skillet, heat 2 tablespoons oil over medium-high. (I used a 4-quart pan)
  2. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm.
  3. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes.
  4. Add tomato paste; cook 1 minute.
  5. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
  6. With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Alternatively, warm the tortillas in a microwave, covered with a damp towel and plastic wrap, for approximately one minute, or until warm and pliable. (I used my tortilla warmer with the microwave method.)
  7. Fill with sour cream, beans, zucchini, and cheese. Sprinkle with fresh cilantro.
  8. Serve, with jalapeños, carrots, radishes, avocado slices, and lime alongside, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Corn & Zucchini Orzo Salad with Goat Cheese

I love the first batch of zucchini in my CSA share- and finding new ways to enjoy it. The spicy, creamy, lime dressing in this dish was absolutely delicious. We are huge cilantro fans in my house so the fact that this dish was loaded with one of our favorite herbs made this dish a winner.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I shaved the frozen goat cheese over the top, which was noted as the fancy chef tip in the original recipe. I think I would have preferred to have just crumbled cold (not frozen) goat cheese on top! Next time. 🙂

I’m bringing this festive summer side to share at Angie’s Fiesta Friday #128. My dish from Fiesta Friday #127 was a feature this week! Yay! Check it out and join the party.

  • 3 ears of corn, shucked
  • 1 pound small zucchini or summer squash, halved lengthwise (about 2 large)
  • 1/4 cup extra-virgin olive oil
  • coarse salt
  • freshly ground black pepper
  • 1/2 pound orzo
  • 1/4 cup mayonnaise
  • 3 tablespoons fresh lime juice
  • 1 tablespoon minced shallot (I used 1 medium shallot)
  • 1/2 teaspoon guajillo or ancho chile powder
  • 1 1/2 cups coarsely chopped cilantro
  • 2 ounces fresh goat cheese, frozen for grating or refrigerated for crumbling
  1. Light a gas grill or heat a grill pan.
  2. In a 9 x 13-inch pyrex dish or large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper.
  3. Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn.
  4. Transfer to a cutting board and let cool. Cut 
the kernels off the corn cobs and coarsely chop the zucchini; set aside.
  5. Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels.
  6. In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper.
  7. Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter or serving bowl.
  8. Using a vegetable peeler, shave the frozen goat cheese all over the top and serve. (Alternatively, crumble cold goat cheese over the top.)

One Year Ago:

Two Years Ago:

Three Years Ago:

Greek-Inspired Zucchini Salad

This is a quick and tasty summer side dish. Just when you thought there was nothing new to make with all of your zucchini! 😉

The raw zucchini paired well with the bright dill and lemon as well as the salty feta. We ate it as a side dish with Panko-Crusted Mustard Salmon. Nice. This recipe is from Martha Stewart Living. I increased the amount of fresh lemon juice and dill.

  • 1 medium zucchini, trimmed and cut into 1/2-inch cubes
  • 3/4 cup crumbled feta cheese (3 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 2 to 3 tablespoons small dill sprigs
  • thin strips lemon zest, plus 1 1/2 tablespoons fresh lemon juice
  1. Toss together zucchini, cheese, oil, dill, and lemon juice.
  2. Season with salt and pepper. Sprinkle with lemon zest. Serve.

One Year Ago:

Two Years Ago:

Roasted Zucchini Parmesan with Fresh Tomato Sauce

I was going take a break from my zucchini posts, but this dish was absolutely amazing. I can’t believe I’ve never thought of this twist on Eggplant Parmesan. The zucchini is roasted instead of fried, layered with homemade fresh tomato sauce and Parmigiano Reggiano, and then baked. It was a little bit time-consuming for a summer meal but completely worth it!

This dish is from The New York Times, contributed by Martha Rose Shulman. We ate it with campanelle pasta and green salad on the side. Delicious!

Time: about 1½ hours

Yield: 4 servings

For the Tomato Sauce:

  • 2 to 2½ pounds fresh ripe tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 2 to 4 garlic cloves (to taste)
  • Salt and pepper
  • â…› teaspoon sugar
  • 2 sprigs fresh basil
  • 1 tablespoon chopped fresh basil
  • coarse salt and freshly ground black pepper

For the Zucchini Parmesan:

  • 2 to 2¼ pounds zucchini
  • coarse salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • ½ to 1 teaspoon red pepper flakes, to taste
  • ¾ cup freshly grated Parmigiano Reggiano
  • pasta, for serving, if desired
  1. Peel, seed and chop the tomatoes. (I peel the tomatoes by cutting an “x” into the skin on the bottom, and then dropping them into boiling water for 30 to 60 seconds.)
  2. Pulse the prepared tomatoes in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
  3. To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
  4. Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs.
  5. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
  6. Heat oven to 450 degrees. Line 2 sheet pans with parchment.
  7. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. (I didn’t cut my smaller zucchini crosswise.)
  8. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife.
  9. Remove from oven and reduce heat to 375 degrees.
  10. To assemble the dish, oil a 2-quart gratin with olive oil or cooking oil spray. Spread 1/4 cup tomato sauce over bottom of dish.
  11. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan.
  12. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.

IMG_5264

One Year Ago:

Two Years Ago:

Buckwheat, Banana, & Zucchini Muffins

I have been receiving TONS of zucchini in my CSA share. These super moist, earthy, and healthy muffins were one of the best ways I used my zucchini so far. They were very hearty and flavorful- accompanied with fresh fruit they were a tasty and filling breakfast. Perfect for a snack as well!

This recipe was adapted from Bubby’s Brunch Cookbook: Recipes and Menus from New York’s Favorite Comfort Food Restaurant by Ron Silver with Rosemary Black.

Yield: 12 muffins

  • 1 cup all-purpose flour
  • 3/4 cup buckwheat flour
  • 1/2 cup mashed very ripe banana
  • 1 cup grated zucchini
  • 1/2 cup raisins
  • 1/2 cup packed dark brown sugar
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp coarse salt
  • 3/4 cup buttermilk
  • 3 T honey
  • 2 T canola oil
  • 1 large egg, lightly beaten
  • 1/2 cup chopped walnuts, optional
  1. Position an oven rack in the middle of the oven. Preheat the oven to 375 degrees on convection.
  2. Line a standard muffin pan with paper baking cups or grease the baking cups lightly with cooking oil spray or butter.
  3. Combine the flours, banana, zucchini, raisins, brown sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
  4. Combine the buttermilk, honey, vegetable oil, and egg in a mixing bowl and whisk vigorously.
  5. Form a deep “well” in the center of the flour mixture with a large wooden spoon. Pour the buttermilk mixture and the nuts (if using) into the well.
  6. Immediately stir the mixture with a wooden spoon until the ingredients are well blended.
  7. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the muffins for 17 to 18 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove from the pan, transfer to a wire rack, and allow to cool for 15 minutes.

IMG_5161

One Year Ago:

Two Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,046 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: