Food recipes
Summer Squash Gratin
Summer Squash Gratin Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt salt, table delallo, italian seasoned breadcrumbs, butter, without salt shallots, raw cheese, gruyere spices, pepper, bla...
Summer Squash Gratin
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
delallo, italian seasoned breadcrumbs,
butter, without salt
shallots, raw
cheese, gruyere
spices, pepper, black
Directions:
Heat your oven to 400F.
Cut the squash into thin (1/8-inch thick) coins.
Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes.
Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.
Meanwhile, place breadcrumbs in a small bowl.
In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty.
Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot.
Toss crumbs to evenly coat.
Add shallots, gruyere, half the breadcrumbs, and some freshly ground black pepper to the bowl with the summer squash and toss.
Transfer to a 9x9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish.
Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
delallo, italian seasoned breadcrumbs,
butter, without salt
shallots, raw
cheese, gruyere
spices, pepper, black
Directions:
Heat your oven to 400F.
Cut the squash into thin (1/8-inch thick) coins.
Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes.
Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.
Meanwhile, place breadcrumbs in a small bowl.
In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty.
Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot.
Toss crumbs to evenly coat.
Add shallots, gruyere, half the breadcrumbs, and some freshly ground black pepper to the bowl with the summer squash and toss.
Transfer to a 9x9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish.
Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.