Lemony Yellow Squash Gratin
I have had an abundance of yellow squash this summer. Lemon Drop Squash to be exact. The one plant has produced more squash than 3 other zucchini plants combined. So while I usually make a version of this gratin with zucchini (side note you can make this with zucchini) I wanted to lean into the color yellow and make a lemony version. Now you can take out the lemon if you wish and it will be delicious. My husband actually prefers the version without the lemon. Maybe just add an extra leek or another clove of garlic to punch it up a bit. I however love lemon and thought it brought some brightness to a fairly basic dish. You could easily make this plant based or vegan by using unsweetened soy milk and leaving off the cheese on top or using a dairy free substitute. I have made it with soy milk and bread crumb top and it is still very good. If you do not have mozzarella cheese you could also sub parmesan cheese on top. It won’t get as bubbly brown but it is still just as delicious. This post contains an affiliate link.
Ingredients:
2 yellow squash grated
2 small leeks sliced and washed
4 cloves garlic minced
1 lemon, zest and juice
1 cup white rice
1 cup milk (dealers choice here- whole milk or cream will bring more fat and creaminess, 2% works as well as unsweetened soy. I do not recommend nut milks here)
1 cup water
1 tsp Better Than Bouillon (or sub 1 cup broth instead of water and Better Than Bouillon)
1-2 tbsp olive oil
2 cups bread crumbs
4-6 oz sliced mozzarella cheese for topping
Recipe:
Preheat the oven to 375 F.
Add olive oil to a heavy bottom pan or a pan that can be used on the stove top and in the oven.
Saute the leeks on medium heat for 3-4 minutes until soft, then add the garlic and saute for 1 minute before adding the grated squash. Add salt and pepper to taste. This is a good place for herb salt if you have it.
After 4-5 minutes, add the lemon zest and juice. Then pour in the milk and add the water and tsp of bouillon paste (or just add the cup of broth or stock instead of water and the paste).
Let this cook for a few minutes to thicken before cutting the heat and topping with bread crumbs and cheese. I like to add a layer of crumbs, then sliced cheese, then top with the rest of the crumbs. Drizzle a bit for olive oil on top to aid with browning. As we all know, the cheesy top is the best part so don’t miss out on the extra crunch.
Cook in oven uncovered for 30 minutes or until the top is golden and crunchy. Depending on your oven, you might want to check it at 25 minutes.
Allow to cool for a few minutes before serving.
This recipe probably serves 4 adults. We will eat this on it’s own but you can also serve it with a side salad, sauted greens or green beans to make it stretch for more people or to add some more color to your plate. Enjoy!
