This gratin from F&W’s Kay Chun features long spears of squash topped with panko and cheese and baked until tender and crisp.
Slideshow:More Squash Recipes
2 tablespoons extra-virgin olive oil, plus more for greasing
4 medium summer squash (zucchini and/or yellow squash), sliced
lengthwise 1/8 inch thick
3 garlic cloves, sliced
1 cup panko
1 cup shredded Gruyère cheese (3 ounces)
How to Make It
Preheat the oven to 450°. Grease a 2-quart ovenproof baking dish. Add the squash, 2 tablespoons of oil and the garlic, season with salt and pepper and toss. Arrange the squash in the dish and bake for 20 minutes, until tender. Sprinkle with the panko and cheese and bake for 10 minutes longer, until golden and crisp on top.
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