Summer Squash Gratin

Here is a spectacular example of why the weekly CSA box is perfect for me. I never buy yellow squash- I am a total zucchini nut and don’t usually stray. However, we received five summer squashes in our box last week so I was forced to whip up a yummy recipe with them. And let me tell you, this was such a surprising and wonderful dish! Mmmm. (Although, let’s be honest- when is anything lathered in cheese and buttery crackers bad?)

You can easily enjoy this as a filling main or have it as a side to a bbq. It’s also super versatile so feel free to subsitute any kind of cheese you would like!

 

 

Not much other news here- it’s my Ma’s bday (so glad I remembered…unlike for my brother’s birthday last week…) but I won’t be spending it with her (4 hour difference is just enough to keep us from getting together on a regular basis). But they will be coming down to see our new house next weekend which I am oh so excited about!

 

Summer Squash Gratin

  • 4 medium yellow squash, thinly sliced
  • 1 small onion, thinly sliced
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1/2 cup Parmesan, grated
  • 1 cup cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1 sleeve of ritz crackers, crushed
  • salt/pepper, to taste

Preheat oven to 350 degrees.

In a large skillet, heat the olive oil and butter over medium. Add the squash and onions and saute until soft (about 10 minutes or so).

Remove from heat and stir in the cheeses and sour cream. Season with salt and pepper.

Transfer to a casserole dish (I used a 2 gallon dish) and top with crushed crackers.

Bake for 25 minutes or until the top is browned.

Serve warm as a side to your grilled goods or as a filling main dish.

 

 

Comment

7 Comments

  • Tammy
    July 20, 2012

    Yellow squash is synonymous with summer in my mind.

  • lvaletutto
    July 23, 2012

    Looks great! If you have any yellow squash left over you will absolutely love these muffins they are divine. I’ve made them several times. The recipe is very simple and adaptable and you would never guess that they have so much yellow squash in them:
    http://theartfulgardener.wordpress.com/2010/07/06/traveling-with-yellow-squash/

  • inherchucks
    July 25, 2012

    This looks absolutely delicious! Make a gratin from anything and my household will eat it up 🙂

    I host a weekly CSA Link party and would love for you to be a part of it. Come and check it out and add your link. http://inherchucks.com/2012/07/19/whats-in-the-box-35/. Looking forward to having you there!

    • shellywest
      inherchucks
      July 25, 2012

      Oh my gosh! This is such a fantastic idea! I will definitely be joining your CSA link party. However, we didn’t get a box this week because of the drought (sad times) but I will be joining next week for sure!!

  • Ma
    July 30, 2012

    We used zucchini and another zucchini type squash that was in our CSA order and it was yummy

  • July Wrap Up « Vegetarian 'Ventures
    July 31, 2012

    […] This was the first recipe I made with our CSA box. The summer squash was so fresh that our farmer had […]

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