Easy Summer Squash Gratin
I was almost inconsolable when our BFM farmers tapped out on tomatoes.
But as glorious as this tomato season was, the BFM is way more than just tomatoes.
Who could pass David and Shirley Brackin’s booth and not be wowed by the colors of their Japanese and Graffiti eggplant or the bright yellow—Summer Crookneck squash at Donna's Farm and Fields of Life. You can always count on Bill and Sissy Taylor at Taylor Farms and Mr. C. J. Romano’s Bunker Hill Farms for Patty Pans and Zucchini. The Beaumont Farmers Market is truly blessed with an embarrassment of Zucca riches.
This recipe is a riff on the traditional sautéed squash and onions but with added crunch from toasted croutons and some rich-melty goodness of freshly grated Gruyere cheese without the headache and mess of making a béchamel style cheese sauce.
But first—let’s chat for a second about squishy squash.
Summer Squash and Eggplant are about 95% water, so you risk a soggy stir-fry or mushy casserole if you don't remove some of that water first. Try cutting your summer squash and zucchini into ¼" coin-like slices, lay them flat on a paper towel-lined cookie sheet, and sprinkle with sea salt. Let the slices rest for about 15 or 20 minutes, then pat off the excess moisture with a dry paper towel. Cut the zucchini and eggplant that you plan to roast or grill in half or planks and cross-hatch score each half before adding the salt. Again, let them rest before patting dry. (If you are watching your salt, it's okay to salt and rinse the squash in a colander, but be sure you drain and dry them well).
Now, let's roll.
Ingredients
3 medium yellow summer squash
Sea salt
1 1/2 cup crushed seasoned croutons
1 tablespoon butter
3/4 cup ultra-thin sliced small red onion
1 cup grated gruyere cheese
freshly ground black pepper
Method
Preheat your oven to 375 deg. F. Cut, salt, drain, and dry the squash per the notes above. Grate the Gruyere cheese and finely slice the red onion. Place croutons in a zip-lock bag and crush them with a mallet or the smooth side of a large kitchen spoon. Toss half the crushed croutons and half the Gruyere with the squash and red onions, season with fresh ground black pepper, and place the mixture in a buttered 9" cast iron skillet or your favorite oven-proof casserole. Top with the remaining Gruyere and finish with the crushed croutons.
Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake uncovered for another 10-15 minutes or until the squash is tender and crushed croutons are just browned and crisp.