Summer Squash Gratin With Pickled Rye Bread Crumbs
- Total Time
- 40 minutes, plus 35 minutes’ baking
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 2pounds medium zucchini, yellow summer squash or a combination, trimmed
- Kosher salt
- 6tablespoons unsalted butter (¾ stick)
- 3cups rye bread crumbs (about 8 ounces), preferably from day-old seeded or seedless loaf
- 3tablespoons pickle juice, from a jar of dill pickles
- 1large yellow onion, halved and thinly sliced
- 1tablespoon minced garlic (about 2 large cloves)
- 1teaspoon roughly chopped fresh thyme leaves
- ¼teaspoon red-pepper flakes
- ½teaspoon black pepper
- 1½cups grated Gruyère (about 4 ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
204 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 8 grams protein; 412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 400 degrees. Slice squash ¼-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.
- Step 2
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 ¾ teaspoon salt. Stir until all the butter is absorbed, transfer to a bowl and set aside. Wipe the skillet clean using a paper towel.
- Step 3
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 ½ teaspoon salt and cook until the garlic is fragrant, about 1 minute. Off the heat, stir in 2 tablespoons butter until melted.
- Step 4
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 ⅓ 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.
Private Notes
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Cooking Notes
kim
I’ve been overwhelmed with zucchini and summer squash from our CSA and have been looking for new recipes to put some variety into how I use them. This was delicious. I used pickle juice from spicy pickles to add even a little more oomph, and I used homemade pumpernickel for the bread crumbs (via bread machine and then toasted the bread crumbs a few times). I’ll definitely make this again.
Nick
Had most of the ingredients but had to sub the cheese - all I had was pecorino and white cheddar! Still tasted very good, but will make again with gruyere. Echoing most other reviewers, I'd agree: more pickle brine at each stage (maybe double at each stage?), more cheese, less butter at the final stage. Great way to use a surfeit of summer squash!
BJ
This dish was so easy to prepare and was quite delicious straight out of the oven. We used freshly picked squash from the CSA and ate it with fried eggs. Since I was in a rush, I did not drain the squash after slicing, and I broiled instead of baking - we were very hungry!! It was perfect, very satisfying with the right crunch. I used parm and unseasoned breadcrumbs as I did not have Gruyere or rye breadcrumbs. I am looking forward to making it again with those.
flynhyn
More cheese is spot on. Also used more pickle brine. LOVED IT
Joan
Delicious. My oven cooks hot so I baked it for 25 min and it was perfect. Next time I may add a little more Gruyere.
Andie
We had a glut of summer squash so I used 2 huge squash and 2 pattypans. I didn’t measure it. I used a 12” Le creuset skillet. I increased pickle juice x2. I also used double the cheese (I shredded an 8 Oz block) and I can’t imagine it with less cheese so we’ll adopt that change going forward. I used a jar of unseasoned store bought bread crumbs and it was great. My daughter (she’s 4) didn’t think it covered up the squash enough for her (kids!) but she enjoyed the crunchy topping. Will make again
Michelle
Delicious! A little salty for us, even though I used about 1/2 tsp less than called for. Perfect way to use our CSA zucchini. Will definitely make again, just with a bit less salt.
Tad
This is delicious. I’ve made it twice: once as written, after which I saw wisdom in others’ advice to use more pickle brine and gruyère, and less butter. The second time I doubled the pickle brine in each step, reduced the butter in step three to 1 Tbsp, and increased the gruyère to 6 oz. The result was a pleasing improvement to an already great dish. I didn’t expect the extra pickle brine to punch up the saltiness as much as it did, so next time will lower the salt in step three to 1/4 tsp.
H
I used olive juice (probably 2-3x as much as recipe called for) and mozzarella + parmigiano reggiano, worked beautifully. The cheese caramelized really well. Loved it
Rosella
I made this with a combination of zucchini and pattypan squash. I didn't have rye breadcrumbs so used panko instead - they didn't bunch as well together but still really tasty. I did mostly gruyere with a bit of cheddar and it was delicious!
TwoCoasts
Rather more time consuming than it looked at the outset, but very good. The slight tanginess of the pickle juice gives a nice lift to what would otherwise be a boringly mild, rich dish. I may try it with my usual cornbread-based squash casserole as well. I had no rye bread on hand so used peasant bread for the crumbs, which were fine, but can imagine rye would be even better.
whitney
We only had sweet pickles in the fridge so I made without pickle juice and a combo of mild and medium Gruyère. My husband loved it- looking forward to using our summer squash this way again with the pickle juice ( given our cucumber crop, we may be using homemade pickle juice!)
Laura
Made a bechamel as the base as opposed to pickle juice and butter. Curious to see what happens when I bake it. It seemed more logical than having swim in butter. I am hoping for textural gains.
Nick
Had most of the ingredients but had to sub the cheese - all I had was pecorino and white cheddar! Still tasted very good, but will make again with gruyere. Echoing most other reviewers, I'd agree: more pickle brine at each stage (maybe double at each stage?), more cheese, less butter at the final stage. Great way to use a surfeit of summer squash!
flynhyn
More cheese is spot on. Also used more pickle brine. LOVED IT
wendy
More cheese less butter is good. Maybe broth to moisten the rye bread crumbs. I loved this recipe and will make it again (I did use a mix of mozzarella, smoked Gouda and horseradish American. Great!)
kim
I’ve been overwhelmed with zucchini and summer squash from our CSA and have been looking for new recipes to put some variety into how I use them. This was delicious. I used pickle juice from spicy pickles to add even a little more oomph, and I used homemade pumpernickel for the bread crumbs (via bread machine and then toasted the bread crumbs a few times). I’ll definitely make this again.
BJ
This dish was so easy to prepare and was quite delicious straight out of the oven. We used freshly picked squash from the CSA and ate it with fried eggs. Since I was in a rush, I did not drain the squash after slicing, and I broiled instead of baking - we were very hungry!! It was perfect, very satisfying with the right crunch. I used parm and unseasoned breadcrumbs as I did not have Gruyere or rye breadcrumbs. I am looking forward to making it again with those.
e.
This was a nice change from sautéeing our summer squash but next time I’ll use more cheese and less butter.
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