Recipe: Summer Squash Gratin
If there was a summer side dish MVP, I have no doubt it would be awarded to gratins. They’re simple, versatile, and reliable — the kind of dish that’s worth turning on the oven for.
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Their sheer abundance in the garden and at the market have a way of making summer squash feel totally overwhelming. They’re everywhere, but that’s precisely one of the reasons I love them so much — there are so many varieties, and so many ways to eat them. Yet, again and again I always come back to the humble gratin.
This version is filled with layers of yellow and green squash, complemented with the subtle aroma of lemon and thyme, and topped with a crunchy mixture of panko and Parmesan. It’s the kind of light side that deserves a place on your summertime table from brunch through dinner.
Summer Squash Gratin
- 4 tablespoons
olive oil, divided
- 3/4 cup
- 1/2 cup
grated Parmesan cheese
medium shallots, thinly sliced
- 2 cloves
- 2 pounds
summer squash, cut crosswise into 1/4-inch pieces
- 1 tablespoon
fresh thyme leaves
Finely grated zest from 1/2 lemon
- 1/2 teaspoon
Freshly ground black pepper
Arrange a rack in the middle of the oven and heat to to 400°F. Place 2 tablespoons of the oil, panko, and Parmesan in a medium bowl and mix to combine; set aside.
Heat the remaining 2 tablespoons oil in a 6- to 8-inch oven-safe frying pan or skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until soft and fragrant, 3 to 4 minutes. Add the garlic and cook for 1 minute more.
Remove the pan from the heat and add the squash, thyme, lemon zest, and salt. Season with pepper, stir to combine, and spread into an even layer. Sprinkle the panko mixture evenly over the squash.
Transfer the skillet to the oven and bake until the top is golden-brown, 25 to 30 minutes. Let cool for about 5 minutes before serving.