Super Easy Summer Squash Gratin
Description
This time of year I suspect few of you are thinking about summer squash. Many of you are more likely celebrating the last prune plums of the season or refusing to eat anything but tomatoes before they disappear for too many long cold months. And some of you may have already moved on to pumpkins and apples.
Ingreadient :
- 1 large onion, thinly sliced
- 4 Tbsp. olive oil, divided
- 1 cup fresh breadcrumbs
- 1/3 cup grated Pecorino or Parmigiano Reggiano or whatever you have on hand
- kosher salt and freshly ground black pepper
- 2 summer squash (large or small), thinly sliced (to yield 8oz (225g) to 12oz (340g) or 2 to 3 cups)
Direction :
- Heat 2 Tbsp. oil in a medium ovenproof skillet over medium heat. Add onion; cook, stirring occasionally, until onions are soft and starting to caramelize, 10 to 15 minutes. Note: if you have time to really allow the onions to caramelize at a slow pace, do so; if you don’t, just sauté the onions until they are soft. Season with salt and pepper.
- Meanwhile, toss breadcrumbs with cheese and remaining 2 Tbsp. oil; season with salt and pepper. Top onions with squash (this can be a single layer or two or three layers) and breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes. Note: I am still getting used to my oven and my new oven thermometer, which doesn’t seem to be reliable. Both times I baked this, the oven was probably more at 400ºF or even 450ºF for parts of the baking time. So, if you know your oven, I suggest starting at 400ºF and checking the gratin after 15 minutes. If the gratin is looking too brown, turn the oven down to 375ºF or 350ºF; if it’s looking ok, just keep the oven as it is.
