Summer Vegetable Gratin
Summer is such a great time for delicious veggies—almost everything is in season right now. I love zucchini sautéed, grilled, roasted, steamed, or even raw. This dish is what I’d think of as a Sunday dinner dish. It takes a little longer to make than some simpler veggie dishes, and it’s way more indulgent.
It’s funny how similar some traditional French dishes are to southern dishes my grandmother used to make. A mayonnaise-y vegetable casserole topped with breadcrumbs or crushed crackers was a staple at any family reunion, but it’s more fancily known as a gratin. This version is a little tangier since it has a little horseradish, and it goes well with any country style dinner. (PS: if you like the sound of this dish, you’ll love this one.)
After writing this blog for about 1 year steadily, I’ve gotten into staging my pictures more. I wrote a whole post about what I’ve learned about food photography so far (the more you know, the more you realize you don’t know). Instead of buying stuff at retail price, I’ve been making regular trips to Goodwill for interesting pieces. One of my favorite things to hunt for is Corningware. I especially love the cornflower blue pieces, but I love retro stuff in general. So far I haven’t really showcased any of it…I don’t know why! But this is one of my cornflower blue casserole/gratin dishes –perfect for a side dish with a big dinner or any spillover from a big baked pasta recipe.
Total Time: 1 hour and 15 minutes
Difficulty Level: Easy
1 large or 2 small zucchini, sliced into ½ inch pieces
2 small yellow squash, sliced into ½ inch pieces
3 Roma tomatoes, seeded and diced
1 cup grated parmesan cheese, divided in half (about 4 ounces by weight)
2/3 cup light mayo
2/3 cup sour cream
1 tablespoon dried parsley, plus more for top
1 tablespoon horseradish
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper (to taste)
½ cup seasoned panko breadcrumbs
1. Bring a pot of water to a boil, and fit it with a bamboo steamer ring, and steamer lined with parchment. Add the zucchini and squash, cover, and steam for about 20 minutes, until almost mushy.
2. Meanwhile, mix the diced tomatoes, half the parmesan, mayo, sour cream, parsley, horseradish, garlic powder, onion powder, and salt and pepper. Set aside.
3. Once the zucchini and squash are done, remove from heat and allow to cool for 15 minutes. Preheat your oven to 350 degrees Fahrenheit.
4. Fold the zucchini and squash into the sour cream and mayonnaise mixture. Spread out evenly in a small gratin dish. Top with the panko breadcrumbs, the rest of the parmesan cheese, and a little dried parsley.
5. Bake at 375 for 35-40 minutes, until the top has browned and the inside is bubbling.
6. Serve hot or at room temperature.