Recipe Summer Squash Gratin

Summer Squash Gratin Recipe Laura Rege Food & Wine

Recipe Summer Squash Gratin. Simply layer tomatoes, yellow squash and zucchini. Cook for just a few minutes then sprinkle with bacon.

Summer Squash Gratin Recipe Laura Rege Food & Wine
Summer Squash Gratin Recipe Laura Rege Food & Wine

Add cheese, stirring until cheese melts. 3 tablespoons unsalted butter, melted. Preheat the oven to 350 degrees. Add zucchini and summer squash and gently stir to combine. Reserve half of the cheese for the top of the gratin. Cheese and fresh thyme are sprinkled between layers along the way. Spread gouda cheese evenly over the bacon and top with salt and pepper. Of the olive oil, 2 tbs.of the thyme, and 1/2 tsp.of the salt. Then you can assemble your gratin. Gratin 2 pounds summer squash salt 1 1/2 cup fresh breadcrumbs 3 tablespoons unsalted butter 3/4 cup thinly sliced shallots (from 4 to 5 medium) 1 cup grated gruyere cheese 1/4 cup salsa verde (below) freshly ground black pepper.

Spread 1 cup of the sauce on top. Then layer the tomatoes on top. Combine cheese and basil with the medifast crackers and sprinkle over the entire dish. Season lightly with salt and black pepper to your taste. 5 large eggs, slightly beaten. The onions are sauteed with olive oil and garlic until browned and a bit caramelized. In a large skillet, melt the butter. Reserve half of the cheese for the top of the gratin. 3 tablespoons unsalted butter, melted. Transfer skillet to the preheated oven and bake until cheese is deep golden brown on top and squash is tender, about 20 minutes. Top with half of the onion, half of the potatoes and 1/3 cup of the cheese.