Ingredients
The following ingredients have 7 Servings
- 8 to 10 baby or small yellow squash and zucchini (or 3 medium-sized) sliced into 1/4-inch-thick rounds
- 6 scallions, trimmed and cut into 1-inch lengths
- 1 large shallot, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 sprigs rosemary, leaves only
- 3 tablespoons olive oil, divided
- 1/2 teaspoon coarse sea salt, plus more to taste
- 3 tablespoons crème fraîche
- 2 slices of good whole-wheat toast, crumbled
- 3/4 cup grated Swiss and Manchego cheese, mixed together
- Freshly ground pepper
Instruction
- Place first five ingredients (squash through rosemary) in a buttered gratin pan.
- Drizzle with 2 tablespoons of the olive oil and sprinkle with coarse sea salt. Toss until everything is coated.
- Bake at 375° F for 30 to 40 minutes. Squash should be tender but not completely limp.
- Take the pan out from the oven and toss squash again. Top with with dollops of crème fraîche, then sprinkle on the breadcrumbs and the shredded cheese.
- Drizzle the remaining 1 tablespoon olive oil over the top. Sprinkle with a pinch of salt and freshly ground pepper. Return pan to oven and bake until the crust is nicely browned and crisp, about 20 minutes.
