Summer Squash and Onion Gratin

Recipe

7 INGREDIENTS • 6 STEPS • 40MINS

Summer Squash and Onion Gratin

4.2

8 ratings

This is an easy to make main-dish recipe! Give it a try!

Summer Squash and Onion Gratin

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

This is an easy to make main-dish recipe! Give it a try!

40MINS

Total Time

$0.53

Cost Per Serving

Ingredients

Servings

4

US / Metric

1

Large Onion, thinly sliced

1/4 cup

1 cup

Breadcrumbs

or Fresh or Store-Bought

1/3 cup

Grated Pecorino Romano Cheese

or Parmigiano Reggiano

to taste

to taste

Freshly Ground Black Pepper

2

Summer Squash, thinly sliced

8 oz to 12 oz total

Nutrition Per Serving

VIEW ALL

Calories

235

Fat

16.9 g

Protein

5.3 g

Carbs

17.1 g

Summer Squash and Onion Gratin

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking InstructionsHide images

step 1

Preheat the oven to 350 degrees F (180 degrees C). Heat Olive Oil (2 Tbsp) in a medium ovenproof skillet over medium heat. Add the Onion (1).

step 1 Preheat the oven to 350 degrees F (180 degrees C). Heat Olive Oil (2 Tbsp) in a medium ovenproof skillet over medium heat. Add the Onion (1).

step 2

Cook, stirring occasionally until onions are soft and starting to caramelize, 10 to 15 minutes (up to 30 if you have the time!). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 2 Cook, stirring occasionally until onions are soft and starting to caramelize, 10 to 15 minutes (up to 30 if you have the time!). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 3

Meanwhile, toss Breadcrumbs (1 cup) with Pecorino Romano Cheese (1/3 cup) and remaining Olive Oil (2 Tbsp); season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 3 Meanwhile, toss Breadcrumbs (1 cup) with Pecorino Romano Cheese (1/3 cup) and remaining Olive Oil (2 Tbsp); season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 4

Shingle the Summer Squash (2) rounds over top.

step 4 Shingle the Summer Squash (2) rounds over top.

step 5

Top with breadcrumb mixture.

step 5 Top with breadcrumb mixture.

step 6

Bake until squash is tender and breadcrumbs are golden brown, about 20–25 minutes.

step 6 Bake until squash is tender and breadcrumbs are golden brown, about 20–25 minutes.

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Budget-Friendly

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