RECIPE: Quick summer squash gratin highlights fresh flavors
Squash casserole is an immensely popular Southern side dish. Made mostly of cheese, milk, eggs and butter with a tad of long-cooked, meltingly soft squash thrown in for honesty, it’s old-fashioned country cooking.
There are many variations of this Southern-comfort staple: church lady recipes that use canned soup and crushed saltines, Junior League mayonnaise-cream cheese combinations topped with buttery shards of broken Ritz crackers, and “cheffed-up” versions with herb-infused heavy cream and toasted breadcrumbs.
A gratin is a close cousin to a casserole. Both are baked in the oven, but a gratin gets a browned top. This squash gratin recipe highlights the squash, not the binder. The squash is par-cooked until just tender, not falling apart. And I’ve lightened it up with a bechamel sauce made from low-fat milk and reduced-fat cheddar cheese.
More “squash with cheese” than “cheese with squash,” it’s a quick, fresh, light dish that’s perfect for summer.
Quick Summer Squash Gratin
Chickpea flour can work well as a thickener for starch-based sauces. It’s more nutritionally dense than wheat flour, as it’s lower in carbs and calories yet contains more protein and fiber. For savory cooking, chickpea flour can be used tablespoon for tablespoon in place of all-purpose flour, also making the dish gluten-free.
- 1 3/4 pounds (4 medium) zucchini and yellow squash, stem and flower ends trimmed
- 1 Vidalia onion, thinly sliced
- 2 tablespoons water
- 2 tablespoons pure olive oil
- 2 tablespoons chickpea or all-purpose flour
- 1 cup 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup reduced-fat cheddar cheese
- Place the top oven rack about 6 inches from the broiling element. Turn the oven setting to broil.
- Slice the zucchini and squash into rounds and place in an ungreased microwave- and oven-safe gratin dish. Add the sliced onion and water. Stir to combine. Cover tightly with plastic wrap. Cook in the microwave on high until the vegetables are just tender, about 5 minutes. Let cool slightly and carefully remove the plastic wrap. Working over the sink, tip the dish, using a wooden spoon or spatula to prevent the vegetables from falling out, and pour off all the liquid. Set aside.
- Heat the oil over medium heat in a small saucepan, whisk in the flour and cook for 1 to 2 minutes, until foaming. Pour in the milk and bring to a boil over high heat, whisking constantly until the sauce thickens, 2-3 minutes. Season with the salt and pepper and let simmer for 2 minutes. The sauce should coat the back of a spoon. Take the sauce off the heat and stir in the cheese until it melts.
- Spoon the cheese sauce over the drained vegetables and stir to combine, making certain to leave a layer of sauce on top. Place in the oven and broil until bubbly and browned, 3 to 4 minutes, depending on the strength of your broiler. Remove from the oven to cool slightly. Serve warm.
Nutritional information
Per serving: Per serving: 211 calories (percent of calories from fat, 45), 13 grams protein, 18 grams carbohydrates, 13 grams total sugars, 3 grams fiber, 11 grams total fat (3 grams saturated), 11 milligrams cholesterol, 595 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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