We’re back (again!). We actually got back from Indy yesterday (after seeing Phish for two nights!) and I’m grateful for the extra day. You’d think I’d take advantage of the extra time and clean the house or do a few loads of laundry. Instead, I laid around, went out to dinner, and slept in. Hey, I can use summer, extreme temperatures, and the Fourth of July as excuses, right?
I did cook dinner today though. I had a drawer-full of CSA zucchini and squash that were dying (literally) to be eaten.
It’s not really summer without these two vegetables and if you’re crazy like me and have the urge to turn on the oven even though it’s 100 degrees outside, you’ll love this recipe!
Zucchini and Squash Gratin
by Every Little Thing
Keywords: bake side snack appetizer vegetarian July 4th summer
Ingredients (serves 4)
- 2 small or 1 large zucchini, cut into thin slices (1/4-inch)
- 2 small or 1 large yellow summer squash, cut into thin slices (1/4-inch)
- 1 large or 2-3 small leeks, chopped into half-moons (white and light green only)
- 2 tbsp olive oil
- 2 ounces (half a small log) of goat cheese
- 1/2 cup Panko breadcrumbs
- Salt and pepper
Preheat the oven to 400°F. In a casserole dish, toss the zucchini, squash, and leeks with olive oil and sprinkle with salt and pepper. Sprinkle with goat cheese and top with breadcrumbs. Drizzle breadcrumbs with olive oil. Bake, uncovered, for approximately 45 minutes. Baking time may differ depending on the thickness of your vegetables, but cook until browned and the edges become crispy. Let cool 5 minutes before serving.
Note: feel free to add tomatoes, onion, or any fresh herbs.
I use the term “gratin” loosely since you really don’t have to organize the slices in typical gratin fashion. Just toss them well and spread them evenly in the casserole dish!
The best part about this though is that you can really make it your own. Add tomatoes, replace leeks with onions or scallions, or use Parmesan instead of goat cheese. Add fresh herbs and make your own breadcrumbs!
We ate this next two chicken breasts sautéed with garlic and couscous. It was totally worth the hot oven!
Question: Do you try not to use the oven when temperatures rise?