Description
Adapted from this Bon Appetit recipe
Ingredients
- 1 large onion, thinly sliced
- 4 Tbsp. olive oil, divided
- 1 cup fresh breadcrumbs
- 1/3 cup grated Pecorino or Parmigiano Reggiano or whatever you have on hand
- kosher salt and freshly ground black pepper
- 2 summer squash (large or small), thinly sliced (to yield 8oz (225g) to 12oz (340g) or 2 to 3 cups)
Instructions
- Heat 2 Tbsp. oil in a medium ovenproof skillet over medium heat. Add onion; cook, stirring occasionally, until onions are soft and starting to caramelize, 10 to 15 minutes. Note: if you have time to really allow the onions to caramelize at a slow pace, do so; if you don’t, just sauté the onions until they are soft. Season with salt and pepper.
- Meanwhile, toss breadcrumbs with cheese and remaining 2 Tbsp. oil; season with salt and pepper. Top onions with squash (this can be a single layer or two or three layers) and breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes. Note: I am still getting used to my oven and my new oven thermometer, which doesn’t seem to be reliable. Both times I baked this, the oven was probably more at 400ºF or even 450ºF for parts of the baking time. So, if you know your oven, I suggest starting at 400ºF and checking the gratin after 15 minutes. If the gratin is looking too brown, turn the oven down to 375ºF or 350ºF; if it’s looking ok, just keep the oven as it is.
- Prep Time: 10 minutes
- Cook Time: 30 minutes