Scalloped Squash, Red Pepper, And Corn Gratin With Cheddar Crust Recipe

Name: Scalloped Squash, Red Pepper, And Corn Gratin With Cheddar Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons butter; 2 1/2 tablespoons all purpose flour; 1 1/2 cups whole milk, hot; 3/4 cup (packed) coarsely grated extra-sharp white cheddar cheese; 1/4 teaspoon hot pepper sauce; 2 tablespoons olive oil, divided; 1 pound medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick rounds; 1 pound medium-size zucchini, trimmed, cut into 1/2-inch-thick rounds; 1 1/4 cups diced onion; 1 cup diced red bell pepper; 1 garlic clove, minced; 1 cup frozen corn kernels, thawed; 1 teaspoon chopped fresh rosemary; 1 tablespoon butter, cut into 1/2-inch cubes; 1 1/2 cups (packed) fresh breadcrumbs made from crusty French bread (do not remove crust); 1/2 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 2 ounces); 1 1/2 tablespoons butter, melted

Servings: persons

2 1/2 tablespoons butter
2 1/2 tablespoons all purpose flour
1 1/2 cups whole milk, hot
3/4 cup (packed) coarsely grated extra-sharp white cheddar cheese
1/4 teaspoon hot pepper sauce
2 tablespoons olive oil, divided
1 pound medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick rounds
1 pound medium-size zucchini, trimmed, cut into 1/2-inch-thick rounds
1 1/4 cups diced onion
1 cup diced red bell pepper
1 garlic clove, minced
1 cup frozen corn kernels, thawed
1 teaspoon chopped fresh rosemary
1 tablespoon butter, cut into 1/2-inch cubes
1 1/2 cups (packed) fresh breadcrumbs made from crusty French bread (do not remove crust)
1/2 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 2 ounces)
1 1/2 tablespoons butter, melted

1
Melt butter in heavy medium skillet over medium heat. Add flour and whisk 1 minute. Whisk in hot milk; whisk until mixture boils, thickens, and is smooth, about 5 minutes. Remove from heat. Add cheese and hot pepper sauce and whisk until cheese melts. Season sauce to taste with salt and pepper.
2
Butter 11x7x2-inch glass baking dish. Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat. Add half of yellow squash and half of zucchini; saute until crisp-tender, about 4 minutes. Transfer squash-zucchini mixture to large bowl. Repeat with 1/2 tablespoon oil and remaining yellow squash and zucchini.
3
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add onion, bell pepper, and garlic; saute until onion is golden and pepper is tender, about 7 minutes. Stir in corn and rosemary. Transfer to bowl with squash-zucchini mixture. Mix in cheese sauce. Season to taste with salt and pepper. Transfer mixture to prepared dish. Dot with butter. (Can be prepared 1 day ahead. Cool slightly. Cover with foil and refrigerate. Before continuing, heat covered gratin in 400u00b0F oven until warm but not hot, about 20 minutes.)
4
Preheat oven to 400u00b0F. Mix breadcrumbs, cheese, and melted butter in bowl until crumbs are coated with butter. Sprinkle crumbs evenly over gratin. Bake until vegetables are heated through and crumbs are crisp and golden, about 35 minutes.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/2 tablespoons butter, 2 1/2 tablespoons all purpose flour, 1 1/2 cups whole milk, hot, 3/4 cup (packed) coarsely grated extra-sharp white cheddar cheese, and more.

Yes, Scalloped Squash, Red Pepper, And Corn Gratin With Cheddar Crust falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Squash, Red Pepper, And Corn Gratin With Cheddar Crust

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