My husband loves summer squash. I like it, too, and we are both huge fans of potatoes au gratin. So, when we picked up a couple yellow summer squash in our most recent CSA box, I knew this would have to make an appearance on our menu. I veganized it and added a bit of “bacon.”
Summer Squash Gratin
Adapted from Summer Squash Gratin.
- 2 small summer squash, sliced in 1/8-inch rounds (about 2 cups)
- 1 tablespoon House seasoning
- 1/2 cup caramelized onions
- 1 tablespoon garlic
- 1 teaspoon thyme
- 4 ounces green chiles, chopped
- 1/2 cup chopped Black Forest Bacon Strips or Mushroom Bacon Bits
- 1 cup vegan cheese, shredded (I used Mock Gruyere)
- 3/4 cup breadcrumbs (I used homemade sourdough crumbs)
- 1.5 tablespoons olive oil
Preheat oven to 400.
Place squash in colander with the house seasoning. Toss and let sit for 10 minutes to remove a bit of the squash’s moisture.
Mix squash and next five ingredients and place in a 9 inch diameter deep baking dish. Top with cheese, breadcrumbs and olive oil. Bake for 30-40 minutes, until squash is tender and topping is crisp.
Drool. The crispiness and the tenderness of the squash is a delicious combination and the cheesy flavor is awesome. I almost would add a bit more bacon if I make this again, but I wouldn’t want to overpower the squash. Delicious.
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