Summer Squash Gratin

1. 1

   Heat your oven to 400F.

2. 2

   Cut the squash into thin (1/8-inch thick) coins.

3. 3

   Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes.

4. 4

   Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.

5. 5

   Meanwhile, place breadcrumbs in a small bowl.

6. 6

   In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty.

7. 7

   Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot.

8. 8

   Toss crumbs to evenly coat.

9. 9

   Add shallots, gruyere, half the breadcrumbs, and some freshly ground black pepper to the bowl with the summer squash and toss.

10. 10

    Transfer to a 9x9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish.

11. 11

    Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.