Summer Squash Gratin With Pickled Rye Bread Crumbs Food

SUMMER SQUASH GRATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
• Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
• Spread yellow squash mixture evenly in an 8-inch square baking pan.
• Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.

SUMMER SQUASH GRATIN

Steps:

• Preheat oven to broil with rack 6 inches from heat source. Mince 2 of the garlic cloves, and set aside. Grate remaining garlic clove; set aside separately.
• Melt 2 tablespoons of the butter in a 10-inch cast-iron skillet over medium. Add onion. Cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in squash, zucchini, thyme, and reserved minced garlic. Increase heat to medium-high. Cover and cook until mixture starts to soften, about 6 minutes, stirring once halfway through cook time. Uncover and cook, stirring occasionally, until mixture is tender, about 6 minutes. Stir in pepper and ¾ teaspoon of the salt. Remove from heat.
• Microwave remaining 2 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Add panko, cheese, reserved grated garlic, and remaining ¼ teaspoon salt; stir together until combined. Sprinkle evenly over squash mixture. Broil in preheated oven until topping is browned and crisp, 1 to 2 minutes.

SUMMER SQUASH GRATIN WITH PICKLED RYE BREAD CRUMBS

Steps:

• Heat the oven to 400 degrees. Slice squash 1/4-inch thick, sprinkle with 2 teaspoons salt, and place in a colander set in the sink for at least 30 minutes and up to 1 hour, tossing occasionally with your hands. Gather the squash in a kitchen towel or paper towel and squeeze gently to remove excess moisture.
• While the squash drains, melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Add the breadcrumbs, 1 tablespoon pickle juice and 3/4 teaspoon salt. Stir until all the butter is absorbed, transfer to a bowl and set aside. Wipe the skillet clean using a paper towel.
• Heat 1 tablespoon butter in the skillet over medium-low. Add the onions and cook, tossing occasionally, until the onions are lightly caramelized, 15 to 20 minutes. Add the remaining 2 tablespoons pickle juice, the garlic, thyme, red-pepper flakes, pepper and 1/2 teaspoon salt and cook until the garlic is fragrant, about 1 minute. Off the heat, stir in 2 tablespoons butter until melted.
• Add half the squash to the skillet and toss with tongs until combined. Add the rest of the squash and toss again. Add the Gruyère, along with 1/3 of the bread crumbs and toss well. Arrange into one packed layer, sprinkle with the remaining bread crumbs and bake until browned and bubbling, 30 to 35 minutes. Serve hot.

SUMMER SQUASH GRATIN

Steps:

• Make the sautéed summer squash, season it well and set aside.
• Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
• Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.

BUTTERNUT SQUASH GRATIN WITH ROSEMARY BREADCRUMBS

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.
• Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)
• Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.