Zucchini And Yellow Squash Gratin Food

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.

ZUCCHINI AND YELLOW SQUASH GRATIN

Steps:

• Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
• Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
• Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

KETO SUMMER SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat the oven to 450°F (230°C). Grease a 2-quart baking dish with 2 teaspoons of the olive oil.
• In a large skillet, heat the remaining olive oil over medium heat. Add the zucchini, squash, onion powder, 3/4 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 6 to 8 minutes.
• Add the dried thyme, cream, and cream cheese and cook until thickened, 3 to 4 minutes. Remove skillet from heat; stir in 1/4 cup of the Parmesan.
• Spoon the mixture into a shallow 2-quart baking dish.
• In a small bowl, combine the remaining Parmesan cheese with the pork panko and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Sprinkle the squash with the Parmesan-panko mixture and bake until the top is golden brown and bubbling, about 10 minutes. Serve right away.

GRATIN OF ZUCCHINI AND YELLOW SQUASH

Steps:

• Preheat the broiler.
• Rinse the zucchini and squash and pat them dry. Trim off the ends but do not peel them. Slice them in thin slices crosswise.
• Heat 1 tablespoon olive oil in a nonstick skillet and when hot add the zucchini, squash, onion, garlic and thyme. Saute over high heat, shaking the pan and tossing the vegetables gently. Add salt and pepper and cook for a total of 5 minutes.
• Spoon the mixture into a casserole or baking dish. Smooth the top and arrange the sliced tomatoes in a circular pattern to cover the top. Add salt and pepper and sprinkle with the strips of basil leaves and the cheese. Drizzle the remaining oil over all.
• Place under the broiler for 3 to 4 minutes or until light brown.

ZUCCHINI & YELLOW SQUASH GRATIN

Steps:

• Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
• Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
• Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan. Bake until top is golden, 8 to 10 minutes.

ZUCCHINI, YELLOW SQUASH & POTATO GRATIN

Steps:

• Prepare the oven by reheating at 400 degrees. Set aside until needed.
• On the stove, medium heat, in a large skillet, melt the butter.
• Add all the vegetables to the butter, saute & stir.
• Add the salt & Pepper according to taste.
• Cook the veggies until tender while stirring slowly and carefully.
• Add the cream and cook for 5-7 minutes until it thickens.
• Once cooked, remove from the stove and place in a Pyrex or a baking dish.
• Sprinkle the breadcrumbs on top of the mixture and the Parmesan & Mozzarella cheese.
• Bake this dish for 25 minutes to cook, then turn on the broiler for 5 minutes until it gets golden on top.

ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

EASY ZUCCHINI AND SQUASH GRATIN

Steps:

• Preheat oven to 400°F (200°C). Spray a medium-sized baking dish with cooking spray and set aside (I used a deep 5-inch by 9-inch dish, but a 7x11-inch dish or anything similar in size will work well).
• Slice zucchini and squash into thin rounds (I like to use a mandolin to make it fast and uniform, but it's not necessary).
• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add garlic and cook (stirring constantly) for about 1 minute. Add zucchini and squash to the skillet. Stir and cook until vegetables are tender (about 5-6 minutes). Remove from heat.
• In a small saucepan, add remaining 1 tablespoon of oil and diced onion. Cook onion over medium heat until translucent (about 2 minutes), and then add the tomatoes (with their juice) and the basil. Simmer tomatoes about 5 minutes. Stir in parsley, salt, and pepper to taste.
• Spread half of the zucchini/squash mixture into the bottom of the prepared baking dish. Cover with half of the tomato sauce from the saucepan, and sprinkle with 1 tablespoon of grated Parmesan.
• Add another layer with the remaining zucchini, top with the remaining sauce, and finish with the last 2 tablespoons of Parmesan.
• Bake for 15 minutes, or until cheese is melted and the top becomes golden brown.
• Allow dish to sit for about 10 minutes before serving.

JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS

Steps:

• Grate the zucchini and measure.
• For each two cups of zucchini toss with 1 tsp salt.
• Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
• Squeeze in a clean kitchen towel until most liquid is pressed out.
• In a skillet heat 2 Tbsp butter and the olive oil.
• Saute the shallots/scallions briefly.
• Add the zucchini and toss, cooking about 4 minues or until tender.
• Serve.
• More Mediterranean:.
• Add a little more olive oil and minced garlic.
• Richer:.
• Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.