Summer Squash Gratin
Servings 8 servings
Calories 470kcal
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]
Instructions
- Preheat the oven to 350°F. Spritz an 9x9 deep dish baking dish or an 13x9 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.
- To the pot 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.
- 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 and black pepper, remaining sauce then ending with 1 cup of shredded cheese.
- In a small bowl toss together melted butter and cracker crumbs. Sprinkle 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