Squash Gratin

This gratin from F&W’s Kay Chun features long spears of squash topped with panko and cheese and baked until tender and crisp.

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  • Servings: 6

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  • 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
  • Kosher salt
  • Pepper
  • 1 cup panko
  • 1 cup shredded Gruyère cheese (3 ounces)
  • Gruyère cheese

How to make this recipe

  1. 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.

Contributed By Photo © Nicole Franzen Published July 2015

1036321 recipes/squash-gratin 2015-06-18T15:38:42+00:00 Kay Chun casseroles-and-gratins|weeknight-dinner|vegetarian|6|fast|healthy|summer july-2015 recipes,squash-gratin 1036321

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