Zucchini Squash Gratin Recipe

Zucchini Gratin Casserole Side Dish

Got a lot of zucchini? This is an awesome side dish recipe to use up a few yellow squash and zucchini from the garden.

This zucchini gratin has a great texture and flavor. It is a like a healthy comfort food and would be a nice side dish all year round, but definitely when summer squash is in season.

First, you want to cook down a bunch of sliced onion. Use about 1 pound of onion, which is usually about 1 1/2 medium yellow onions. Peel off the outer layer, cut each in half, then slice them up.

If you find yourself slicing zucchini and squash a lot, then you really should get yourself a mandoline slicer. The slices are all about the same thickness and you can get it done fast! It only takes a minute or two to slice up all 4 of the squash for this recipe! Very handy, especially for a recipe like this one.

You will need to use a large skillet or saute pan, 12-inches or larger, for all of the onion, zucchini, and yellow squash in there. If you have one with a lid, even better because you will need to cover the pan for part of the cooking time.

Just dump the tender zucchini, onion, and sauce into a smallish baking dish and top with the grated cheese and bread crumbs. I usually use freshly grated Parmesan with the Italian bread crumbs. So good!

To make this TERRAfit-friendly, use whole grain flour and whole grain bread crumbs.

This recipe is from Our Best Bites and Ina Garten.

A good mandoline can quickly, uniformly, and safely slice and julienne vegetables and fruits. It can also shred cabbage and neatly dice potatoes, tomatoes, and onions.

I just got a Swissmar Borner mandoline for myself because it has a ton of great ratings. I used it for this recipe and so far, so good! I also ordered some cut resistant gloves.