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Summer Squash Gratin
Nb persons: 8
Yield:
Preparation time: 15 minutes
Total time: 55 minutes
Source:
| 1 lb | zucchini, sliced into ¼"-thick rounds |
| 1 lb | yellow squash, sliced into ¼"-thick rounds |
| 4 oz | goat cheese |
| 6 tsp | olive oil, divided |
| 1 | shallot, diced |
| 1 tsp | fresh thyme |
| 2 Tbsp | all-purpose flour |
| 1¾ c 2% | milk, warmed |
| ½ tsp | kosher salt |
| ½ tsp | ground black pepper |
| ½ c | bread crumbs |
| 2 tsp | olive oil |
1. HEAT oven to 375°F. Lightly coat large skillet with cooking spray and place over medium-high heat.
2. IN BATCHES, cook zucchini and squash in single layer until crisp-tender, about 3 minutes per batch, turning halfway through and coating skillet with spray as needed.
3. LAYER zucchini and squash with goat cheese in 8" × 8" baking dish (about 3 layers) and set aside.
4. ADD 4 tsp olive oil to skillet and reduce heat to medium. Add shallot and thyme and cook until tender, about 3 minutes. Add flour and cook until it develops a nutty aroma, about 1 minute. Whisk in milk and cook until slightly thickened, 2 to 3 minutes. Season with salt and pepper. Pour over zucchini and squash.
5. TOSS bread crumbs with remaining olive oil in small bowl and sprinkle over zucchini and squash. Bake until vegetables are tender and cheese is bubbling, 20 to 25 minutes.
NUTRITION (per serving) 143 cal, 7 g pro, 13 g carb, 2 g fiber, 6 g sugars, 8 g fat, 3.5 g sat fat, 211 mg sodium
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