Baked to cheesy perfection, our comforting Zucchini and Squash Gratin rounds out any summertime menu.
Zucchini and Squash Gratin
MAKES ABOUT 6 SERVINGS
Ingredients
- 4 cups chicken broth
- 4 cups (⅛-inch) sliced fresh zucchini
- 4 cups (⅛-inch) sliced fresh yellow squash
- ½ cup chopped onion
- 4 tablespoons unsalted butter
- ⅔ cup panko (Japanese bread crumbs)
- 1¼ teaspoons kosher salt, divided
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- ¼ teaspoon ground black pepper
- ¼ cup grated fresh Parmesan cheese
- 1 tablespoon chopped fresh basil
Instructions
- Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
- In a large saucepan, bring broth to a boil over medium-high heat. Add zucchini, squash, and onion. Reduce heat and simmer until crisp-tender, about 4 minutes. Drain. Wipe pan.
- In the same saucepan, melt butter over medium heat. In a small bowl, toss together 1 tablespoon melted butter, bread crumbs, and ¼ teaspoon salt. Set aside.
- Whisk flour into remaining 3 tablespoons butter in saucepan, whisking for 1 minute. Whisk in milk; bring to a gentle boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook until thickened, stirring constantly, 2 to 3 minutes. Add pepper, cheese, basil, and remaining 1 teaspoon salt, whisking until smooth.
- Spread zucchini mixture into prepared dish and top with cheese sauce. Sprinkle bread crumbs mixture over top.
- Bake until bubbly and golden, about 25 minutes.
Discover seasonal recipes, inspiring style ideas, and more by ordering your Southern Lady print subscription and digital subscription today!
