Summer squash gratin
Instructions:
- Preheat the oven to 350°F. Butter a shallow 21⁄2-quart baking dish.
- If the skin of the squash is tough, peel it. If the squash has large, wet seeds, scoop them out and discard them. Trim and dice the firm squash flesh into 1⁄2-inch pieces. There should be about 6 cups. Transfer it into a large glass bowl and add a splash of water. Cover with plastic wrap and microwave on high until the squash is tender, about 5 minutes. Drain off any standing liquid. (You can also cook the squash in a steamer basket set over a saucepan of simmering water.) Use a potato masher or fork to coarsely mash about half of the squash; leave the rest in larger pieces.
- Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the onion and a pinch of salt. Cook, stirring often, until softened, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add to the bowl of squash. Stir in 11⁄2 cups of the crumbs and the cheese, sour cream, and thyme.
- In a small bowl, whisk the eggs until the whites and yolks are blended, then stir into the squash mixture. Season with the salt and pepper. Spoon the mixture into the prepared baking dish.
- Wipe out the skillet. Melt the remaining 4 tablespoons of butter and saute the remaining 11⁄2 cup of the crumbs in the butter until golden. Scatter the toasted crumbs over the squash mixture.
- Bake uncovered until the gratin is golden brown and firm in the center, about 30 minutes. Serve hot.
- What else works? You can use a mixture of summer squashes and zucchini or all zucchini.