1. Preheat oven to 450.
2.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat
and cook shallots and garlic for 30 seconds. Add zucchini and summer
squash and cook for 3 minutes longer, stirring often. Season with
oregano, basil, salt and pepper and remove pan from heat.
3.
Melt butter over medium heat in a small saucepan. Add flour and cook
for 1 minute, stirring constantly. Whisk in milk, Parmesan cheese and
nutmeg and cook until slightly thickened.
4. Transfer the zucchini mixture to a 13×9 pan and drizzle cheese sauce over. Bake for 10 minutes.
5.
Sprinkle breadcrumbs and fontina cheese over the top, drizzle with
olive oil and bake for 15 minutes longer, or until golden brown and
bubbly.
6. Let sit 5 minutes before serving.
Zucchini and Summer Squash Gratin
Serves 8
All you need:
2 tablespoons olive oil
2 shallots, minced
2 garlic cloves, minced
2 zucchini, sliced
2 summer squash, sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper, to taste
1 tablespoon unsalted butter
1 tablespoon flour
1 cup whole milk
2 tablespoons grated Parmesan cheese
Pinch ground nutmeg
1/2 cup panko breadcrumbs
1 cup freshly grated fontina cheese
Olive oil, for drizzling
All you do:
1. Preheat oven to 450.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook shallots and garlic for 30 seconds. Add zucchini and summer squash and cook for 3 minutes longer, stirring often. Season with oregano, basil, salt and pepper and remove pan from heat.
3. Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute, stirring constantly. Whisk in milk, Parmesan cheese and nutmeg and cook until slightly thickened.
4. Transfer the zucchini mixture to a 13×9 pan and drizzle cheese sauce over. Bake for 10 minutes.
5. Sprinkle breadcrumbs and fontina cheese over the top, drizzle with olive oil and bake for 15 minutes longer, or until golden brown and bubbly.
6. Let sit 5 minutes before serving.