New Summer Squash Gratin
Ah, brand new summer squash from Houston’s Midtown Farmer’s Market. Nice, thick squash is great with some onions, goat cheese, portabello mushrooms, vegetable stock, and a crispy topping of panko bread crumbs, parmesan cheese, and chopped scallions.
For portions, you can either prep the vegetables per layer (varying on the size of the baking dish) or you can keep adding layers to make more servings.
Slice the squash into thick slices, the onions into thin ones, and the mushrooms about medium.
Oil the bottom of a shallow baking dish, add a layer of the squash, then a layer of the onions. Crumble about 1/2 to 2/3 of a cup of goat cheese onto the first layer, then add the mushrooms and a final layer of the squash on top.
To make the topping, combine some panko bread crumbs, grated parmesan cheese, chopped scallions, and olive oil (proportions to taste, enough to cover the top). Toss, pour over the top, spread out evenly. Add some vegetable stock to the bottom, about as tall as the bottom layer of squash.
Cover with foil and bake at 400° for about 20 minutes. Finish under broiler for a minute or two to get the top crispy.
Enjoy.
(rg)
