Summer Squash and Salsa Gratin

Summer is squash season.  Squash and I have a difficult relationship. When it's that first summer grilling feast, squash serves as the solid foundation for delicious vegetable kebobs.  I savor that squash, but after the seventh time of eating squash on a stick, I start to wish it would vanish and never return.  That's why when I found this gratin recipe, I praised Mark Bittman aloud in my kitchen.  Squash need not be plain and boring and repetitive, it just needs a little salsa love.  And to be smothered in cheese, of course.

Kitchen Tip:  I learned this little trick in a cooking class at Whole Foods.  For anything that needs to be coated in oil, be it for grilling or roasting, throw the prepped veggie into a big ziploc, drizzle in the oil, salt and pepper, seal the bag (important) and toss that bag up and down.  Do not fill the bag more than half full of vegetables, or else the bag will rip and you'll be covered in veggies and oil.  After tossing, you have successfully coated your veggies, used less oil than you would have if you'd drizzled and tossed it in your pan, and eliminated one step of cleaning.  Congratulations.

So simple!

Summer Squash and Salsa Gratin

Time: 30 minutes

Makes 2-4 servings

Ingredients:

1/2 tablespoon canola oil

2 medium yellow squash or zucchini, halved and sliced into 1/4-inch slices

4 oz salsa

1/4 cup chopped fresh cilantro leaves

1 1/2 cups grated cheddar, Monterey Jack, or crumbled queso fresco

Salt and pepper to taste

1/4 cup crushed tortilla chips (optional)

1/4 cup pumpkin seeds (optional)

Directions:

1. Preheat the oven to 375ºF.  Grease an ovenproof dish with oil.  Note that this recipe will only take up half of a 9x13 pan.

2. Toss the squash in oil and salt and pepper to taste.  On an indoor grill or in a skillet, cook the squash until it is browned and tender, about 10 to 15 minutes.

3. In a large bowl, coat the cooked squash with salsa and cilantro.  Add salt and pepper to taste.  Pour this mixture into the prepared pan and top with cheese.  Sprinkle on tortilla chips and pumpkin seeds, if using.

4.  Put in the oven and bake until the cheese is melted, bubbling, and browned, about 25 minutes.  Serve immediately with a dollop of sour cream or keep warm in the oven for up to 30 minutes.  

Now you can keep on loving that squash as it shows up everywhere for the entire summer!

Recipe modified from How To Cook Everything Vegetarian by Mark Bittman