This week's CSA box from Chow Locally had zucchini and other summer squash, green chard and spring onions. They included a recipe for Zucchini and Squash Chard and I decided to add a few more veggies. It is a surprisingly light tasting recipe despite the heavy cream mixed in. ;)
Summer Squash and Green Chard Gratin
2-3 Tbsp butter
2 medium zucchini, sliced into coins about 1/4 inch thick
2 medium yellow or other squash, sliced into coins about 1/4 inch thick
2-3 chard leaves (ribs removed and sliced into thin ribbons)
1 red pepper (I used half) - diced
2 spring onions, minced
3 garlic cloves, minced
salt and pepper
3/4 cup heavy cream or almond milk
1 cup bread crumbs
3/4 cup grated Parmesan cheese
1. Preheat oven to 450. In a large skillet melt butter over medium heat. Add zucchini, squash, spring onions, chard, red pepper and garlic. Season with salt and pepper. Cook, stirring occasionally until zucchini and squash are crisp tender, about 6 minutes.
2. Add cream or milk and cook until thickened, about 5 minutes. Remove skillet from heat, stir in 1/2 cup bread crumbs and 1/4 cup Parmesan.
3. Spoon mixture into a shallow 2 1/2 quart baking dish. Sprinkle with remaining bread crumbs and Parmesan. Season with salt and pepper. Bake until top is golden, 8 to 10 minutes.
This recipe got a big thumbs up from my family and it tasted just as great the next day as leftovers. We will be making this one again. Perhaps often now that we're in prime summer squash season!