I’m still trying to help my father-in-law use up his yellow squash, so this week, I decided on a gratin.
- 1 lb yellow (or zucchini) squash
- 2-4 TBSP extra virgin olive oil
- 1/4 cup diced onion
- 1 tsp fresh thyme leaves
- 1/2 tsp granulated garlic powder
- 2 TBSP all purpose flour
- 1 1/3 cup milk or (milk and coconut milk combination)
- Salt and pepper
- 4 oz brie, goat cheese, or other soft cheese
- 2/3 cup breadcrumbs or cracker crumbs
- 1 TBSP melted butter
- Slice the squash 1/4" thick. I do long strips, instead of circles.
- In a large skillet, heat 2 TBSP oil. Saute squash in a single layer, flipping once, until crisp tender. Add oil, as needed. Remove to a plate. You could also place a single layer on a baking sheet, drizzle with oil, and bake at 375, about 3 minutes.
- In the same skillet, make sure you have about a little over a tablespoon of oil. Add onions, and cook until translucent.
- Stir in thyme, garlic powder, and flour. Cook about 1 minute.
- Whisk in milk, and cook until slightly thickened. Stir in salt and pepper.
- Heat oven to 375.
- Layer squash and cheese in a greased baking pan.
- Pour milk mixture over all.
- Mix crumbs and butter. Sprinkle on top.
- Bake until bubbly, and top is golden, about 20-25 minutes.