Summer Squash Gratin
The most common summer squashes are green zucchini, the light green flying-saucer-shaped patty pan, and the gooseneck-shaped yellow crookneck. More obscure varieties with different flavors and textures can be found at farmers’ markets. One of my favorites is Costata Romanesco, a ribbed, mottled-green, zucchini-shaped squash. It has a sweet flavor and a texture that doesn’t break down while cooking. Choose small, firm squash with bright skin. Larger ones tend to be watery and seedy. Wash the squashes or rub them clean with a damp cloth. Trim off and discard both the blossom and stem ends. Once cut, squash can be stored in the refrigerator under a damp towel for several hours. The blossoms of summer squash are good to eat as well. Trim off their stems and shake them well to rid them of any bugs they may be harboring. Chop the blossoms, sauté them, and add to an omelet, a pasta sauce, or a risotto. Or cook them whole, stuffed with cheese perhaps, and poached, baked, or dipped in a simple batter and fried.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Wash, dry, and trim the ends from: 6 medium summer squash, all one kind or a variety, for color.
Step 2
Slice the squash very thin. A Japanese mandoline makes this job easier. Cut into a chiffonade: Leaves from a few basil sprigs.
Step 3
Arrange a layer of squash in a medium-size baking or gratin dish. It is best if you can make three layers. Sprinkle with the basil chiffonade and: Salt, Fresh-ground black pepper.
Step 4
Repeat with the remaining squash to make two more layers, sprinkling each with basil, salt, and pepper. Pour in: 1/2 cup cream, 1/2 cup half-and-half.
Step 5
The liquid should just come up to the top of the squash. Bake until bubbling and browned on top, about 1 hour. For even browning, press down on the squash with a spatula once or twice while the gratin is cooking.
Variations
Step 6
Layer 2 thinly sliced garlic cloves with the basil.
Step 7
Sprinkle 1/4 cup Parmesan or other grating cheese on the layers while assembling the gratin.
Step 8
Use other herbs such as summer savory, marjoram, or parsley in place of the basil.
Step 9
For a nondairy version, sauté 1 onion, sliced, in olive oil until soft, about 10 minutes. Season with sliced garlic, salt, and the basil or other herbs. Place the onions in the bottom of the gratin and layer on the squash, seasoning with salt as you go. Drizzle with olive oil. Cover with a piece of parchment paper and cook until the squash is translucent. Take off the parchment, press the squash down with a spatula, and bake until tender and lightly browned on top.
