Squash Gratin, or as some may refer to as Squash Casserole, is a great way to utilize fall produce for a yummy side dish. There are many variations out there, but I gotta say this came out so tasty during the test run, I barely tweaked it. Also if you don’t have creme fraiche, sour cream will do just fine.
- Pinch of cayenne pepper
- 2 cloves of garlic, minced (the seasoning has some garlic powder in it but I love the flavor of fresh too)
- Salt & pepper to taste
- 1-2 tbsp. of veggie seasoning (herb & seasoning blend from McCormick’s)
- 1 sleeve of ritz crackers, crushed
- 2 yellow squash, sliced in rounds
- 1 medium onion, finely chopped
- 3 zucchini, sliced in rounds
- 3 eggs
- 7.5 oz. Crème Fraiche (or sour cream)
Layer the sliced squash and zucchini rounds in a non stick baking dish. Pour over the cream, eggs, onion, and spices mixture, evenly coating all the veggies. Sprinkle with the crushed crackers and cheese. Bake at 350 degrees for 30-40 minutes (based on how deep your dish is) but then broil for 5 minutes to get the crust to crisp & the cheese to melt.
PS I know I forgot to crop out my feet, but honestly, my toes look cute so whatever 😛 Obviously Jess is the true photog of this relationship, not I.
Happy Eating, XO.