September is a month of summer and fall for me. We are still enjoying the plenty from our garden, including eggplant, zucchini, carrots and tomatoes. But, the orchards are picking apples, so I indulge there too.
This gratin was a happy medium for me. It uses summer produce, still plentiful for many, but combines it with the feeling of a good fall casserole. Perfect for a chilly evening.
Zucchini & Summer Squash Gratin – Adapted from Martha Stewart
- 1-2 medium zucchini
- 1-2 medium summer squash
- 1 tsp. olive oil
- 1 T minced onion
- 1 tsp. minced garlic
- 1/4 C half and half or whole milk
- 1/3 C Panko bread crumbs
- 1/4 C Parmesan cheese
- Optional: Ham
Using a mandolin slicer, carefully slice your zucchini and summer squash using the thin slice setting. Place the squash in a large skillet and sauté over medium heat with a splash of olive oil (about 1 tsp.).
Add in minced onion and garlic. Season with salt and pepper and sauté for 5-7 minutes until crisp tender.
Stir in 1/4 C half and half or milk, cook for an additional 1-2 minutes. Remove from the heat. If desired, add in 1/2 C chopped cubed, and cooked ham.
Stir in 1/6 C bread crumbs and 2 T Parmesan cheese.
Spread the squash into a lightly greased 2 quart baking dish. Top with remaining bread crumbs and cheese.
Bake at 450 for 10-12 minutes until bread crumbs are lightly browned and dish is warmed throughout.
Serve alongside grilled chicken, pork or seared ham steaks (if you did not include the ham in the dish).