Summer Squash Gratin
Adapted from Cook’s Country
Oven temperature: 450 degrees
Prep time: 30 minutes
Cook time: 40 minutes
2 tablespoons unsalted butter, softened, plus 4 tablespoons melted
2 onions, halved and sliced thin
Salt and pepper
3 garlic cloves, minced
1 tablespoon rosemary, chopped
1/2 cup dry white wine
1 1/2 pounds zucchini, sliced 1/4 inch thick
1 1/2 pounds yellow summer squash, sliced 1/4 inch thick
1 1/2 cups panko bread crumbs
2 ounces Parmesan cheese, grated
1. Melt 1 tablespoon softened butter in a cast iron over medium heat. Add onions and salt and pepper, stirring occasionally, until onions are soft and golden brown.
2. Stir in garlic and rosemary and cook until fragrant, about 30 seconds. Stir in wine and cook until evaporated, about 3 minutes. Meanwhile, draw water out of squash/zucchini. You can do this by salting the squash and zucchini and microwaving, or by letting sit in one layer, salted, on the counter.
4. Adjust oven rack to middle position and heat oven to 450 degrees. Grease bottom and sides of 13 by 9-inch baking dish with remaining 1 tablespoon softened butter. Combine panko, Parmesan, and 1 teaspoon pepper in bowl. Evenly coat baking dish with 6 tablespoons panko mixture. Stir melted butter into remaining panko mixture until well combined; set aside.
5. Arrange half of squash in prepared dish and season with pepper to taste. Sprinkle ¼ cup panko mixture evenly over squash. Spread onion mixture in even layer over crumbs. Arrange remaining half of squash over onion mixture and season with pepper to taste. Cover with aluminum foil and bake until just tender, about 15 minutes.
6. Remove dish from oven. Sprinkle remaining panko mixture evenly over top. Bake, uncovered, until bubbling around edges and crumbs are golden brown, 10 to 15 minutes. Transfer to wire rack and let cool for 15 minutes. Serve.