Photo: Ernest Porzi
Summer Squash Gratin Recipe
13 ingredients
openrecipes
A decadent, crunchy-topped summer squash gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown-buttered breadcrumbs- all baked at high-temperature until the squash is tender and the top is crunchy.
Estimated Nutrition (whole recipe, rough)
740
Calories
23g
Protein
46g
Fat
65g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- zest of one lemon
- 1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
- 1/2 teaspoon fine grain sea salt
- 1/4 cup fresh oregano leaves
- 1/4 cup fresh Italian parsley
- 1 large garlic clove, chopped
- 1/4 teaspoon fine grain sea salt
- pinch of red pepper flakes
- 1/2 cup extra-virgin olive oil
- 1/4 cup unsalted butter
- 2 cups fresh whole wheat bread crumbs*
- 1/2 pound waxy potatoes, sliced transparently thin
- 3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes