Embrace the flavors of summer with our squash gratin. This delightful dish features tender summer squash, layered with creamy goodness and baked to perfection. Whether served as a side dish or a light meal, it’s a delicious way to savor the season’s bounty. With every bite, our summer squash gratin brings a taste of summer to your table, capturing the essence of the season in every cheesy, crispy mouthful.
Summer Squash Gratin
Celebrate the flavors of summer with a delightful Summer Squash Gratin, featuring tender slices of summer squash baked to golden perfection. This comforting dish showcases the bounty of the season in a satisfying and indulgent way, making it a perfect addition to any summer gathering.
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 small leeks (1/2 lb) white and tender green parts thinly sliced into rounds
- 1/4 cup dry white wine
- 3 medium zucchini cut lengthwise into 1/8"-thick slices, preferably on a mandolin
- Kosher salt and pepper to taste
- 1 cup finely shredded Gruyere cheese (2 oz)
- 1 plum tomato very thinly sliced crosswise
- Flaky sea salt and crusty bread for serving
Instructions
- Preheat the oven to 425°F. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks and cook, stirring occasionally, until softened: about 3 minutes.
- Add the wine and cook until evaporated: about 2 minutes. Spread leeks in a 9-inch round baking dish.
- Meanwhile, on 2 large baking sheets, spread the zucchini and yellow squash and brush with the remaining 3 tablespoons of oil; season with salt and pepper. Sprinkle with the cheese and let sit until slightly softened: about 5 minutes.
- Tightly roll 1 piece of zucchini and set it on the leeks in the center of the dish. 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.
- Season the tomato slices with salt and pepper, then tuck them in intervals between the zucchini and squash. Scrape any cheese off of the baking sheets and sprinkle on top.
- Bake for 30 minutes, until the zucchini and squash are tender and browned in spots. Sprinkle with sea salt. Let cool slightly, then serve with crusty bread.
Notes
This recipe is originally from the July 2027 issue of Food and Wine. Recipe by Laura Rege.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.
