A Southern Grace: Squash Gratin

Squash Gratin


Serves 8 or so

  • 1-1/2 to 2 pounds summer squash, sliced very thinly (break out that mandoline!)
  • 3/4 teaspoon salt, divided use
  • 1/2 cup basil
  • 1 large garlic clove, chopped
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 1/4 cup unsalted butter
  • 2 cups bread crumbs
  • 3/4 cup shredded cheese, something like pepper jack is awesome
Preheat the oven to 400 degrees F.
Place the squash slices in a colander in the sink and sprinkle with 1/2 teaspoon salt. Toss to combine and let drain for 10-15 minutes.
While the squash is draining, puree the basil, garlic, remaining 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor. Set aside.
Melt the butter in a small saucepan over medium heat. Let cook until it turns brown and starts to smell nutty. Wait two minutes and then stir the breadcrumbs into the browned butter.
Transfer the squash to a large mixing bowl. Toss with the basil sauce, half the breadcrumbs, and cheese until well combined. Add seasoning, if needed.
Pour into a greased 2-quart casserole dish and top with the remaining breadcrumbs. Bake for 40-50 minutes, or until bubbly and browned.

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