I am in love with squash. All kinds of squash. But especially the summer variety. It wasn’t that many years ago that I proclaimed that I could never be vegetarian because I don’t like vegetables. Obviously, that’s no longer the case, but for some reason squash was always different. My memaw used to boil it until it was soft, mash it up and melt cheese over the top. To me, this was comfort food at its finest.

Now, when summer rolls around, yellow squash and zucchini play second fiddle only to the homegrown tomato. Since it came into season this year, I have made it every way imaginable. I’ve made grilled squash, mashed squash, baked squash, two kinds of squash pasta, squash pizza and squash quiche. I’ve even eaten squash in a taco. I have tried every semi-healthy squash recipe I run across, mostly to distract myself from wanting to prepare it this way. And I’m telling you right now, I’m about to give in. Dear lord sweet baby jesus, please save me because I can’t stop thinking about all that cheese.

So in an attempt to further distract myself with another semi-healthy squash preparation, I give you this delicious summer squash gratin, inspired by 101 Cookbooks. The squash comes out light and herby and gets a little bit of crispiness and tanginess from a topping of whole wheat bread crumbs and feta cheese. It was so good, it almost made me forget about that other squash.

Summer Squash Gratin Recipe

1 1/2 lbs of summer squash (yellow squash, or zucchini or both)

1/2 lb of yukon gold potatoes

Herb Mix:

1/4 cup minced fresh parsley

1/4 cup minced fresh oregano

zest of one lemon

1 large clove of garlic, minced

1 teaspoon kosher salt

freshly ground pepper

1/4 cup olive oil

Topping:

2 slices 100% whole wheat bread

1 tablespoon olive oil

salt to taste

1/2 cup crumbled feta cheese

1. Preheat oven to 400 degrees

2. Slice the squash into 1/6 inch rounds. Slice the potatoes into 1/8 inch rounds (a mandoline is helpful for these steps). If you can’t cut the potatoes that thin, saute the slices in some olive oil for a minute or two before tossing them with the squash. Since the squash cooks more quickly than the potatoes, the idea is to ensure that the potatoes get thoroughly cooked in the oven.

3. In a large bowl combine the ingredients for the herb mix. Add the squash and potatoes and toss well to ensure that the slices are well coated with oil.

4. Place the bread slices in the bowl of a food processor and pulse to create coarse crumbs. Pour the crumbs into a small bowl and use your fingers to combine them with 1 tablespoon of olive oil and a pinch of salt.

5. Pour the mixture into an 8 x 8 glass casserole dish and top with the crumbled feta cheese and bread crumbs. Bake 50 minutes. The topping should be browned and there should be little to no liquid from the squash visible in the bottom of the pan.