Summer Squash Gratin

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 lbs summer squash
• 1 teaspoon sea salt (or to taste)
• 1 cup fresh breadcrumb
• 3 tablespoons unsalted butter
• 3/4 cup thinly sliced shallot (from 4 to 5 medium)
• 1 cup grated gruyere cheese or 1 cup cheddar cheese or 1 cup swiss cheese or 1 cup other cheese
• 1/2 teaspoon fresh ground black pepper (or to taste)

Recipe

• 1 heat your oven to 400°f.
• 2 cut the squash into thin (1/8-inch thick) coins. toss with 1 teaspoon kosher salt and set aside for at least 10 minutes. drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.
• 3 meanwhile, place breadcrumbs in a small bowl. in a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty.
• 4 carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot. toss crumbs to evenly coat.
• 5 add shallots, gruyere, half the breadcrumbs, and some freshly ground black pepper to the bowl with the summer squash and toss. transfer to a 9×9-inch (or equivalent; i used a 9-inch round cast-iron skillet) baking dish. scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.