2017-04-27 / Community News

Chef's Corner

Thyme-Scented Squash Gratin
Chef Deedle

Looking for a delicious vegetable recipe that will compliment any meat you choose to serve? You will like this one.

2 lbs. small zucchini, trimmed and halved lengthwise
2 lbs. small yellow summer squash, trimmed and halved
lengthwise
2 Tbsps. olive oil
2 Tbsps. butter
2 garlic cloves, minced
3 Tbsps. flour
1 cup whole milk
1 tsp. fresh thyme leaves
1 cup coarsely shredded Gruyere cheese or Swiss
cheese

Heat outdoor grill on med. high. Toss zucchini and yellow squash with oil and ½ tsp. each salt and pepper. Grill 12 minutes or until mostly tender, turning over once. Transfer to cutting board; let cool. Squash can be grilled up to three hours ahead.

Meanwhile, in 3 qt. saucepan, heat butter and garlic until butter melts, stirring frequently. Sprinkle flour over butter. Cook one minute, stirring. Slowly whisk in milk until smooth, then add thyme and ½ tsp. salt and pepper. Heat to simmering on high, stirring occasionally. Reduce heat to maintain simmer; cook one minute or until thickened. Remove from heat. Sauce can be made up to one hour ahead and kept in bowl covered with plastic wrap. Reheat on med. low until hot, whisking, before adding squash.

Preheat oven to 400 degrees. Grease 3 qt. broil-safe baking dish, such as Pyrex. Very thinly slice zucchini and squash; arrange half in prepared baking dish, pressing down gently. Top with half of white sauce. Repeat with remaining squash and white sauce. Top with cheese. Bake 15 minutes or until cheese is beginning to brown. Broil on high two to four minutes, or until top is deep golden brown. Let stand at least five minutes before serving.

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