serves four
No matter how hard I try, I never seem to be able to grow the perfect amount of squash. I either end up with sorry-looking squash plants that won’t produce, or I have bucketloads of the stuff on the counter staring at me. This smooth gratin is a tasty way to serve zucchini, yellow squash (the ones with smooth skin or bumpy skin will both work), or flying saucer–shaped pattypans. I try to use smaller squashes for this recipe, since I prefer not to peel them first and I want the skins to be tender once cooked. That being said, what would a garden be without a few baseball bat–sized zucchini? Always grow at least a couple of those so you can make bread later in the season.
2 tablespoons unsalted butter
4 heaping cups ⅛-inch-thick slices zucchini or yellow squash (about 1 pound)
1 medium leek, sliced
2 teaspoons dried thyme
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup freshly grated Parmesan cheese
¼ cup breadcrumbs
Preheat the oven to 400°F.
In a large skillet over medium heat, melt the butter. Add the squash, leek, thyme, salt, and pepper and cook for 5 minutes, stirring frequently.
Add the cream and cheese to the skillet and cook for 1 to 2 minutes more, until the cheese is melted.
Transfer to a baking dish and top with the breadcrumbs. (Alternatively, you could sauté everything in a cast-iron pan and transfer it directly to the oven.) Bake for 15 to 20 minutes, or until the squash is tender.