Summer Squash Gratin

Summer Squash Gratin

When Summer produce starts arriving, it seems like there’s an endless stream of yellow squash and zucchini. I love them both regardless of how they’re prepared, and not just in the Summer.  This squash gratin, has a creamy homemade cheese sauce reminiscent of the same you might use with macaroni and cheese.  That alone qualifies this dish as “Comfort Food: 101.” The crispy topping can be made with any flavor of cracker that you like providing the crispy texture to the cream sauce.

Helpful Tips for Making Squash Gratin

• You can use a combination of yellow squash and zucchini or one or the other for this recipe.
• You can easily adapt using any variety of cheese that you enjoy or have on hand.
• This dish can also be fully prepped and assembled in advance, then topped with the cracker topping just before baking for a time saver.  It’s yet another way to enjoy farm stand goodness at your own kitchen table.
• Other squash recipes to try: Creole Squash Cakes, Italian Sausage Stuffed Summer Squash and Squash Fritters. 
• You may also enjoy these Summer Vegetable Kabobs from Southern Living.

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Summer Squash Gratin

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Servings: 8 servings

Calories: 470kcal

Author: Melissa Sperka

Ingredients

• 1 1/2 lb zucchini 1/4" slices
• 1 1/2 lb yellow squash 1/4" slices
• 1 medium sweet onion small dice
• 1/2 cup butter plus 2 Tbsp divided
• 1 Tbsp Dijon mustard
• 1/3 cup all purpose flour
• 1 tsp salt
• 1/2 tsp white or black pepper
• 1/2 tsp garlic powder
• 3 cups milk
• 3 cups shredded sharp cheddar cheese divided [white or yellow]
• 1 sleeve Ritz crackers crushed [I used Ritz Roasted Vegetable]

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Instructions

• Preheat the oven to 350°F. Spritz an 9 x 9 deep dish baking dish or an 8 x 12 inch oblong dish with cooking spray.
• Steam the sliced zucchini and yellow squash until fork tender, around 7-8 minutes. Drain and cool slightly.
• In a heavy bottomed saucepan, cook the diced onion in 1/2 cup of butter.
• Cook over medium high heat until soft, around 3 minutes. Add the Dijon mustard, all purpose flour, salt, pepper and garlic powder. Whisk over medium heat until combined.
• Gradually add the milk, whisking constantly. Bring to a boil, then lower the heat and gently bubble for 5 minutes until thickened.
• Add 1 cup of shredded cheese to the sauce and stir until melted.
• To assemble: Layer half of the steamed squash into the bottom of the dish. Season lightly with salt and black pepper to your taste. Cover with 1/2 of the sauce and sprinkle with 1 cup of shredded cheese.
• Repeat layers: Last layer of squash, salt & black pepper, remaining sauce, then ending with 1 cup of shredded cheese.
• Melt 2 Tbsp of butter and toss with the cracker crumbs. Spread on top.
• Bake for 35-40 minutes until golden and bubbly.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 28g | Protein: 17g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 858mg | Potassium: 670mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1269IU | Vitamin C: 32mg | Calcium: 449mg | Iron: 1mg

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