Best 12 Irish Summer Squash Au Gratin Recipes

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In this article, we'll delve into the world of Irish summer squash au gratin, a delectable and versatile dish that is sure to impress your taste buds. We'll explore the origins of this classic recipe, examining the unique ingredients that make it so special. We'll also provide detailed instructions on how to prepare this dish, ensuring that you can recreate the authentic flavors of Irish summer squash au gratin in your own kitchen. Whether you're a seasoned home cook or just starting out, we'll guide you through the steps, providing tips and tricks for achieving perfect results every time. Get ready to embark on a culinary journey as we discover the secrets of this delightful dish.

Here are our top 12 tried and tested recipes!

SUMMER SQUASH GRATIN



Summer Squash Gratin image

I tried this when summer squash came into season and it came out beautifully. Simple and delicious!

Provided by ajodha01

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h2m

Yield 6

Number Of Ingredients 11

6 buttery crackers
1 tablespoon cornmeal
2 tablespoons olive oil
1 shallot, thinly sliced
2 yellow squash, sliced 1/4-inch thick
2 zucchini, sliced 1/4-inch thick
½ teaspoon garlic powder
1 pinch salt and ground black pepper to taste
½ cup 2% milk
2 tablespoons butter
½ cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
  • Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
  • Spread yellow squash mixture evenly in an 8-inch square baking pan.
  • Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 10.1 g, Cholesterol 22.6 mg, Fat 13.6 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 6.1 g, Sodium 186.2 mg, Sugar 2.2 g

SUMMER SQUASH GRATIN



Summer Squash Gratin image

Let your summer produce shine in this delicious gratin recipe.

Provided by Ann Taylor Pittman

Categories     Casserole

Time 30m

Number Of Ingredients 10

3 garlic cloves
4 tablespoons unsalted butter, divided
1 ½ cups thinly sliced Vidalia onion (from 1 small onion)
1 pound yellow squash, sliced ¼ inch thick (about 4 cups)
1 pound zucchini, sliced ¼ inch thick (about 4 cups)
2 teaspoons chopped fresh thyme
½ teaspoon black pepper
1 teaspoon kosher salt, divided
½ cup panko breadcrumbs
2 ounces Parmesan cheese, grated (about ½ cup)

Steps:

  • Preheat oven to broil with rack 6 inches from heat source. Mince 2 of the garlic cloves, and set aside. Grate remaining garlic clove; set aside separately.
  • Melt 2 tablespoons of the butter in a 10-inch cast-iron skillet over medium. Add onion. Cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in squash, zucchini, thyme, and reserved minced garlic. Increase heat to medium-high. Cover and cook until mixture starts to soften, about 6 minutes, stirring once halfway through cook time. Uncover and cook, stirring occasionally, until mixture is tender, about 6 minutes. Stir in pepper and ¾ teaspoon of the salt. Remove from heat.
  • Microwave remaining 2 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Add panko, cheese, reserved grated garlic, and remaining ¼ teaspoon salt; stir together until combined. Sprinkle evenly over squash mixture. Broil in preheated oven until topping is browned and crisp, 1 to 2 minutes.

SUMMER SQUASH AU GRATIN



Summer Squash Au Gratin image

Make and share this Summer Squash Au Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

4 tablespoons butter
6 cups diced summer squash, 1/2-inch dice (yellow or green or combo)
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup sour cream
1 cup cheddar cheese, shredded
3 slices bacon, cooked and crumbled
1/4 teaspoon pepper
salt, if needed to taste
1/3 cup grated parmesan cheese

Steps:

  • Preheat oven to 350. Lightly grease/spray a casserole dish and set aside.
  • In a large skillet, melt the butter. Add the squash, celery and oniona and saute in the butter for about 2-3 minutes, just until they are softened and barely tender. Do not overcook.
  • Remove from heat.
  • Stir in the sour cream, cheddar cheese, pepper and (if needed salt) and bacon.
  • Mix well and place in the casserole dish. Sprinkle Parmesan over the top and bake at 350 degrees for about 30 minutes or until lightly brown on top.

Nutrition Facts : Calories 282.9, Fat 24.9, SaturatedFat 14.1, Cholesterol 61.1, Sodium 370.1, Carbohydrate 6.1, Fiber 1.5, Sugar 3.1, Protein 10.3

PROVENCAL SUMMER SQUASH AND POTATO GRATIN



Provencal Summer Squash and Potato Gratin image

This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 6 side dish servings

Number Of Ingredients 9

Cooking spray
1 medium yellow summer squash (about 8 ounces)
1 medium zucchini (about 8 ounces)
1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced
1/4 small sweet onion, such as Vidalia, thinly sliced
Kosher salt and freshly ground black pepper
1 sprig fresh rosemary, leaves removed
1 tablespoon olive oil
1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

Steps:

  • Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
  • Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
  • Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

SUMMER SQUASH GRATIN



Summer Squash Gratin image

This is a typical Provençal gratin, bound with rice and eggs. You can use the recipe as a template for other gratins using other cooked vegetables.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 9

1 recipe Sautéed Summer Squash with Red Pepper and Onion
2 large or extra-large eggs
1/2 teaspoon salt
Freshly ground pepper
1/2 cup low-fat milk
1 cup cooked Arborio or Carnaroli rice (1/2 cup raw)
1 teaspoon coarsely chopped fresh thyme leaves
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
1 ounce freshly grated Parmesan (1/4 cup, tightly packed)

Steps:

  • Make the sautéed summer squash, season it well and set aside.
  • Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
  • Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 2 grams, TransFat 0 grams

SUMMER SQUASH AU GRATIN



Summer Squash au Gratin image

Here's a tastefully terrific way to use some of that garden bounty!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 9

2 medium (about 6 inches long each) zucchini squash
1 medium (about 8 inches long) yellow summer squash
4 green onions, chopped (1/4 cup)
1/2 red bell pepper, chopped (1/2 cup)
1 packet (1.25 to 1.8 oz) white sauce mix
1 1/2 cups milk
1 cup shredded sharp Cheddar cheese (4 oz)
1 tablespoon butter or margarine, melted
1/4 cup Progresso™ plain bread crumbs

Steps:

  • Heat oven to 350°F. Cut each squash in half lengthwise; cut into 1/2-inch-thick slices. Place squash slices, onions and bell pepper in 11x7-inch (2-quart) glass baking dish or 2-quart casserole. Add 1 tablespoon water. Cover with microwavable plastic wrap, venting one corner. Microwave on High 5 to 7 minutes or until crisp-tender; drain well.
  • Meanwhile, in 2-quart saucepan, cook white sauce mix and 1 1/2 cups milk as directed on package. Remove from heat. Stir in cheese. Pour over zucchini mixture in baking dish; stir gently to coat. In small bowl, mix melted butter and bread crumbs. Sprinkle over zucchini mixture.
  • Bake 30 to 35 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 130, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 4 g, TransFat 0 g

SQUASH AU GRATIN



Squash au Gratin image

This is a fabulous-tasting dish that has an awesome aroma while baking. Tart apples add a fruity flavor. -Deb Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 9 servings.

Number Of Ingredients 8

5-1/2 cups thinly sliced peeled butternut squash
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons olive oil, divided
1 cup heavy whipping cream
2 medium tart apples, peeled and thinly sliced
1 cup (4 ounces) crumbled Gorgonzola cheese

Steps:

  • In a large bowl, combine the squash, salt, pepper, nutmeg and 1 tablespoon oil; toss to coat. Transfer to a greased 11x7-in. baking dish; pour cream over top., Cover and bake at 325° for 30 minutes. In a small bowl, toss apples in remaining oil. Spoon over squash. Bake, uncovered, for 25-30 minutes or until squash is tender. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted. Freeze option: Before adding cheese, cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Reheat casserole, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle with cheese and bake until melted.

Nutrition Facts : Calories 223 calories, Fat 17g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 314mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

YELLOW SQUASH AND ZUCCHINI GRATIN



Yellow Squash and Zucchini Gratin image

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

SUMMER SQUASH AND ZUCCHINI GRATIN



Summer Squash and Zucchini Gratin image

Easy to make and delicious squash and zucchini gratin side dish.

Provided by becky

Time 50m

Yield 6

Number Of Ingredients 12

1 large sweet onion
2 medium zucchini
2 medium yellow squash
2 tablespoons salted butter
2 cloves garlic, minced
1 cup heavy cream
½ cup whole-milk ricotta cheese
1 cup shredded Parmesan cheese
½ cup chopped cooked bacon
1 ½ cups shredded smoked Gouda cheese
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Slice onion into thin rounds. Slice zucchini and yellow squash into 1/4-inch rounds.
  • Melt butter in an oven-proof skillet over medium heat. Add onion slices and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, 2 to 3 minutes. Add cream and ricotta cheese; stir and simmer until bubbly and starting to thicken, 3 to 5 minutes.
  • Slowly stir in Parmesan cheese. Add zucchini and summer squash and gently stir to combine. Cook for just a few minutes then sprinkle with bacon. Spread Gouda cheese evenly over the bacon and top with salt and pepper.
  • Transfer skillet to the preheated oven and bake until cheese is deep golden brown on top and squash is tender, about 20 minutes. If squash needs more cooking time, cover the skillet with foil so the top crust doesn't get too dark.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 11 g, Cholesterol 130.7 mg, Fat 38.5 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 22.2 g, Sodium 1087.3 mg, Sugar 3 g

SAVORY SQUASH GRATIN



Savory Squash Gratin image

In this savory gratin, layers of acorn squash and kale are baked beneath a topping of bread crumbs and freshly grated Parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 11

7 cloves garlic, unpeeled
1/2 teaspoon olive oil
2 medium acorn squash, (about 1 1/2 pounds each), halved crosswise and seeded
1/2 pound kale, stems trimmed, large ribs removed
1 teaspoon unsalted butter
Salt and freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
2 1/2 teaspoons chopped fresh thyme
1 1/2 cups heavy cream
3 tablespoons breadcrumbs
2/3 cup freshly grated Parmesan cheese

Steps:

  • Heat oven to 450 degrees. Place garlic in an ovenproof ramekin, and drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Let stand until cool enough to handle; peel garlic and cut into slivers; set aside. Reduce oven temperature to 400 degrees.
  • Peel squash, halve lengthwise, and seed. Cut crosswise into 1/4-inch-thick slices; set aside.
  • Place kale in a steamer basket over boiling water, cover, and steam until bright green and wilted, 2 to 3 minutes. Remove from heat, and chop roughly. Squeeze out as much water as possible; set kale aside.
  • Butter a 2 1/2-quart gratin dish. Distribute half the sliced squash in the dish, reserving the prettiest slices for the top layer. In a small bowl, combine nutmeg, salt, and pepper. Distribute half the sliced garlic over squash, and sprinkle with one-third of seasoning mixture and 1 teaspoon thyme.
  • Arrange kale over squash, and sprinkle with one-third of the seasoning. Arrange remaining squash over kale, and sprinkle with remaining seasoning and 1 teaspoon thyme. Distribute remaining garlic over squash, tucking it between slices.
  • Pour cream over assembled gratin, and cover with a piece of parchment. Bake until squash is soft when pierced with the tip of a knife, 40 to 45 minutes; halfway through the baking time, remove parchment, press down on squash with a spatula to compress and distribute the liquid; cover and continue baking. Meanwhile, combine breadcrumbs, Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper.
  • After 35 to 45 minutes, reduce oven temperature to 375 degrees and sprinkle breadcrumb mixture over squash; return to oven, and continue to bake, uncovered, until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool for 15 minutes. Garnish with remaining thyme.
  • To reheat: Do not add final layer of breadcrumb mixture. Remove from the refrigerator, and let come to room temperature, 15 to 20 minutes. Cover with parchment paper, and reheat in a 400-degree oven for 20 minutes. Top with breadcrumb mixture, and bake until golden brown, 10 to 15 minutes. Garnish with thyme.

SUMMER SQUASH GRATIN WITH PICKLED RYE BREAD CRUMBS



Summer Squash Gratin With Pickled Rye Bread Crumbs image

This rustic casserole was first developed using a specialty pickled rye bread from Carissa's The Bakery in East Hampton, N.Y. The same effect is achieved in this recipe by mixing fresh rye bread crumbs (or even white bread crumbs) with a splash of pickle juice. Summer squash and zucchini are layered with caramelized onions, Gruyère and a handful of the bread crumbs, which help absorb excess moisture. If you can find patty pan squash, it makes for a particularly beautiful presentation.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, casseroles, vegetables, main course, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 pounds medium zucchini, yellow summer squash or a combination, trimmed
Kosher salt
6 tablespoons unsalted butter (3/4 stick)
3 cups rye bread crumbs (about 8 ounces), preferably from day-old seeded or seedless loaf
3 tablespoons pickle juice, from a jar of dill pickles
1 large yellow onion, halved and thinly sliced
1 tablespoon minced garlic (about 2 large cloves)
1 teaspoon roughly chopped fresh thyme leaves
1/4 teaspoon red-pepper flakes
1/2 teaspoon black pepper
1 1/2 cups grated Gruyère (about 4 ounces)

Steps:

  • Heat the oven to 400 degrees. Slice squash 1/4-inch thick, sprinkle with 2 teaspoons salt, and place in a colander set in the sink for at least 30 minutes and up to 1 hour, tossing occasionally with your hands. Gather the squash in a kitchen towel or paper towel and squeeze gently to remove excess moisture.
  • While the squash drains, melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Add the breadcrumbs, 1 tablespoon pickle juice and 3/4 teaspoon salt. Stir until all the butter is absorbed, transfer to a bowl and set aside. Wipe the skillet clean using a paper towel.
  • Heat 1 tablespoon butter in the skillet over medium-low. Add the onions and cook, tossing occasionally, until the onions are lightly caramelized, 15 to 20 minutes. Add the remaining 2 tablespoons pickle juice, the garlic, thyme, red-pepper flakes, pepper and 1/2 teaspoon salt and cook until the garlic is fragrant, about 1 minute. Off the heat, stir in 2 tablespoons butter until melted.
  • Add half the squash to the skillet and toss with tongs until combined. Add the rest of the squash and toss again. Add the Gruyère, along with 1/3 of the bread crumbs and toss well. Arrange into one packed layer, sprinkle with the remaining bread crumbs and bake until browned and bubbling, 30 to 35 minutes. Serve hot.

SUMMER SQUASH AU GRATIN



Summer Squash Au Gratin image

Last night as we were eating dinner, I kept stealing glances into the kitchen; gazing at the end counter. Then I caught myself and realized how far off the deep end I've thrown myself. It wasn't that long ago that I did the same thing after buying a new Stephen King book and adding it to my collection. Heck, I can still clearly remember coming home with a few new LP's, peeling off the shrink wrap; and poring over the album covers; back when album covers a) existed and b) were big enough to actually pore over. Last night though, last night I was reveling in a vision of vegetables. My counter is piled high with yellow squash, zucchini, sweet corn, cucumbers and more. And I don't even have a garden any more. Every time a friend drops by to share some of their abundance, I restrain myself from doing what would embarrass the rest of my family to the point of never venturing out in public again. For their sake, I wait until my friend is gone, then and only then, I do my Happy Food Danc

Provided by CHEF GRPA

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 -4 medium yellow squash, thinly sliced
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1/2 cup sour cream
2 ounces cream cheese, softened
1 cup grated asiago cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup panko breadcrumbs

Steps:

  • Preheat oven to 350*F.
  • Boil sliced squash in a large pot of salted water for 5-8 minutes, until just starting to soften. Pour into a colander and let drain.
  • While squash drains, add oil and melt butter in a medium saucepan set on medium-high. Add onion and saute until just starting to turn golden. Add garlic and saute 2 minutes more.
  • In a large bowl, gently fold together cooked squash, onion mixture, sour cream, cream cheese, Asiago, salt and pepper until well combined. Pour into a buttered casserole dish.
  • Top with Panko crumbs.
  • Bake in the center of the oven for 25-30 minutes. If the topping doesn't brown or get crispy enough, feel free to turn on the broiler for a minute or two (but watch the casserole closely). Now! I do my Happy Food Dance.

Nutrition Facts : Calories 252.4, Fat 18, SaturatedFat 8.6, Cholesterol 38.2, Sodium 496.8, Carbohydrate 19.1, Fiber 2.6, Sugar 7.2, Protein 5.5

Tips:

  • Choose small, tender summer squash for the best results.
  • Slice the squash thinly and evenly so that it cooks evenly.
  • Use a good quality cheese that melts well, such as Gruyère, Cheddar, or Parmesan.
  • Season the dish well with salt, pepper, and garlic powder.
  • Bake the gratin until the cheese is golden brown and bubbly and the squash is tender.

Conclusion:

Irish Summer Squash Au Gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up summer squash and is sure to be a hit with everyone at the table.

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