Servings: six to eight as a side dish, four as a main dish.
For this gratin, use all the interesting green and yellow summer squashes (pattypan, scallop, crookneck, butterstick) you find at the farmers’ market.
I made this recipe as it is written and it was delicious. Tomatoes and zucchini are in season right now so all of the ingredients were nice and fresh. I will make this again soon for company as it is a very pretty dish.
Perfect dish to serve for company. I have made it many times and am always asked for the recipe. They are not asking to flatter the cook as they remind me before they leave if I forgot to give the recipe to them. Always made as the recipe is written.
This turned soooo good! I didn’t have a shallow gratin pan so I used a 3 Qt glass Pyrex dish and it was fine. I will definitely make it again!! I did have extra squash & zucchini left over that I could just sauté.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.