Got a bumper crop of summer squash like I do? If yes, you are probably looking for creative ways to use up this healthy vegetable. After making breads and adding it to soups, yellow squash works wonderfully in this lightened up gratin. It is a perfect complement to grilled chicken or fish.
Yellow Squash and Goat Cheese Gratin
2 medium yellow squash
4 small red potatoes
3 tablespoons extra virgin olive oil
4 ounces crumbled goat cheese
salt and ground pepper, to taste
1/4 cup milk, or soy milk
1/3 cup grated parmesan cheese
2 tablespoons sliced basil
- Preheat your oven to 400F. With a mandolin, or very sharp knife, slice the yellow squash and potatoes very thin. Place in a medium bowl and toss with the olive oil and a generous sprinkling of salt and pepper.
- Place 1/3 of the squash mixture in a 2 quart casserole dish. Sprinkle with half of the goat cheese. Add another 1/3 and the rest of the goat cheese.
- Place the rest of the yellow squash mixture in the dish and sprinkle with the parmesan cheese. Pour the milk over the entire dish.
- Bake, covered, for 30 minutes, then uncover and bake for 15 minutes more or until the top browns. Sprinkle the basil and serve hot.