Summer Squash-Zucchini Gratin

Servings: 6
Prep: 20 minutes
20 minutes


Summary:  XXXX

If your garden is starting to overflow with summer squash and zucchini, this recipe is the perfect way to use up summer's bounty and get a dose of healthy fiber into a meal.

Plus, it is easy to pull together and comes out of the oven all golden, bubbly and delicious. What is not to love?



Ingredients:  XXXX

6 tablespoons unsalted butter (1 tablespoon reserved)
1/4 cup sliced yellow onions
1/4 cup sliced red pepper
1/4 cup sliced green pepper
2 pounds sliced squash and zucchini
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg
2 tablespoons all-purpose flour
1 cup milk (heated)
3/4 cup breadcrumbs
1 cup shredded cheddar cheese


Preparation:  XXXX

  1. Preheat oven to 450 degrees.
  2. Melt the 5 tablespoons of the butter in a large saute pan.
  3. Cook the onions and peppers over low heat until tender.
  4. Add the squash and zucchini, cover and cook another 10 minutes or until fork tender.
  5. Add the salt, pepper and nutmeg.
  6. Stir in the flour.
  7. Add the hot milk and cook over low heat until sauce has slightly thickened.
  8. Pour the mixture into an 8x10 baking dish.
  9. Combine the breadcrumbs with the cheddar cheese and sprinkle on top of the squash-zucchini mixture.
  10. Dot with 1 tablespoon of butter cut into small bits and bake 20 minutes, or until brown and bubbly.