Summer Squash Gratin
Summer squash is mostly composed of water. So how could we turn it into a casserole that wasn’t wet and bland?
Why This Recipe Works
Watery, bland summer squash is the bane of a crisp, flavorful gratin. To drive off moisture, we microwave the squash with salt, drain it well, and pat it dry. A layer of browned onions, garlic, thyme, and salty olives boosts flavor, and a few layers of panko bread crumbs, mixed with Parmesan cheese, soak up excess moisture while the gratin bakes. We add a final layer of buttered crumbs on top during the last stint in the oven to create a crunchy, well-browned crust.