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Zucchini Squash Au Gratin

Zucchini Squash Au Gratin

I love making gratins. They are a very simple dish to make and sometimes if you can hold back from eating all the comfort these dishes offer there is enough for lunch the next day. We will be using the zucchini and patty pan from the share to make this particular gratin, plus if you got the cheese share you are going to be in for a treat because we are going to be featuring Hooks Pesto Jack Cheese.

4 zucchini/ patty pan –Sliced thin

2 Tbsp Butter

¼ cup minced scallions.

1 cup Kale and/or turnip greens chopped fine

One garlic scape minced

4 oz shredded pesto jack cheese (substitute cheddar or pepper-jack if not getting cheese share) 1 oz milk or cream.

Salt and Pepper to Taste Bread crumbs optional 

Preheat oven at 350deg Sauté Patty Pans and Zucchini lightly in butter with minced Garlic Scape. Cook just long enough to release the moisture from the summer squash then remove from heat. You will need an oven safe baking pan. The smaller the size you use, the more layers you can make. I like to go with a glass 8” round casserole dish.

Make a layer across the bottom of the pan of cooked zucchini/patty pan. Sprinkle some scallions over that layer, then sprinkle a little bit of the greens, finish the layer with a sprinkle of cheese. Add a little salt and pepper Repeat the above process until all the ingredients are used up. Pour your milk or cream over the dish. This will give you the moisture you need to create a little steam to cook the veggies and the milk will reduce leaving the gratin nice and creamy. Make sure the cheese is on the top then place in the oven and cook until the cheese is starting to get a couple of golden brown spots then add bread crumbs if using them. When cheese looks like it is about 50% golden brown remove from the oven and let rest for about 5 minutes.

Cut into and enjoy as a meal on its own, or a side dish to any meat or salad you were thinking about cooking.

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