Summer squash is almost gone for the season. Sigh. Depending on where you live you might be able to find some last of the season fruits to enjoy in this dish! Buttery summer squash makes an excellent gratin. I jazzed this southwest summer squash gratin up by adding jalapeno and sweet corn. A little spicy and sweet balance nicely and add something special to this gratin.
I have to admit, this is the first time I have ever made gratin. Sure I’ve eaten many varieties of gratin before, but I never realized how easy a gratin is to make. It’s as simple as this: Chop veggies, Saute aromatics, Toss and Top, Bake! The best part is that while the gratin baking you can do other things. I focused on preparing my main dish, which is a huge help in the kitchen. Doing two things at once can become a little hectic at times {wink}.
Tips for the Southwest Summer Squash Gratin recipe:
- Use a mandolin slicer or a food processor with a slicing attachment to slice the summer squash quickly and in even slices.
- Use a leftover ear of corn so that you don’t have to cook a single ear for this recipe.
- For the bread crumbs, use 2 slices of torn bread and beat into crumbs in your blender.
Try this southwest summer squash gratin before summer squash goes out of season! Enjoy!
South West Summer Squash Gratin
Sweet corn and jalapeno balance sweet with heat in this south west summer squash gratin!
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 mins
- Yield: 6-8 sides
- Category: Side Dish
Ingredients
- 1 medium sweet onion, chopped
- 4 garlic cloves, minced
- 1 jalapeno, minced (or more for a spicier dish)
- 1 ear sweet corn, steamed and cut off the cob
- 4 medium summer squash, sliced 1/4 inch think
- 1 cup bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F.
- Combine first for ingredients in a skillet over medium heat. Saute 5-8 minutes or until onion is translucent and soft.
- Meanwhile mix together bread crumbs, Parmesan, salt and pepper. Set aside.
- Grease a 9×13 inch baking dish. Combine summer squash and sauted veggies in the pan. Sprinkle with a 1/2 cup of the bread crumb mixture and toss with all the veggies. Smooth the veggies out in the pan and sprinkle the remaining bread crumb mixture over the top.
- Bake in the preheated oven for 30 minutes or until golden on top.
- Cool 5 minutes before serving.
