This one maybe?
Summer Squash Gratin
Makes: 4 Cups Total Time: 1 Hour 10 Minutes Rating: Intermediate
For the Gratin Crumb Mixture—
Combine in Food Processor:
1 1/2 cups bread, torn
1 T. olive oil
2 t. lemon zest, minced
1 t. garlic, minced
For the Summer Squash Gratin—
Brush Gratin Dish with Olive Oil. Dust with:
1/2 cup Gratin Crumb Mixture
Grate, Sweat, and Spin Dry:
3 cups (about 2) zucchini
3 cups (about 2) summer squash
1 t. kosher salt
Combine Squash with:
1/2 cup Parmesan, grated
1 T. chopped fresh sage
1/8 t. cayenne
Pour over:
3/4 cup heavy cream
Top with:
Remaining crumb mixture
Preheat oven to 400°
Combine bread, olive oil, lemon zest and garlic in a food processor. Process into fine crumbs.
Brush 1qt. gratin dish with oil and dust with 1/2 cup of crumbs, tilting to coat. Shake excess crumbs into bowl.
Grate squash lengthwise, rotating when you reach the seedy center; discard center. "Sweat" and spin squash as shown in pictures on right.
Combine squash with grated Parmesan, chopped sage, and cayenne. Toss gently with your hands to mix all ingredients thoroughly. Spoon the squash evenly into the prepared dish and pour the heavy cream over. Cream should be distributed throughout the gratin—tilt the dish if needed.
Top the gratin with remaining crumbs; bake 20–25 min., or until crumbs have browned and cream is reduced. There should be no excess cream in the dish.
“Sweat” squash to help purge excess moisture. Sprinkle it with salt, then drain for 30 minutes in a strainer placed over a bowl, shaking strainer occasionally.
Nutrition Information (Per cup):
286 calories 71% calories from fat 22g total fat 16g carb. 809mg sodium
