Tis’ the season for squash and all the yumminess from our garden! I am overwhelmed once again with zucchinis haha!! Why do I plants so many zucchini plants!!?! Anyways, I was once again in search of new and delicious recipes to use up my overwhelming stash of squashs. I decided I was going to try a gratan this time. I checked the garden to see what else we had growing and then went to town mixing, layering until I came up with this fabulous dish. I was a little nervous come dinner time, because my kids (specifically my boys) are less then thrilled with the thought of anything even closely related to squash. I served everyone there plates and gave my normal, “just take one bite and try it. If you dont like it, you dont have to eat it all.” speech. My boys and my little Lillee looked at me with puppy dog eyes and all asked “do we HAVE to eat it?” After much convincing they all tried it even Lillee (who is usually the most stubborn) and to my shock and excitement they all liked it!! Lillee ate every last bite of it even the “green stuff” haha!!! It really is THAT delicious! 🙂
- 1/2 small eggplant
- 1 baby zucchini
- 1 baby yellow squash
- 1/2 red onion
- 1cup baby spinach
- 4 golden potatoes
- 1 roma tomato
- 2 large cloves of garlic
- 1 Serrano pepper
- 1pk. Hidden Valley Ranch seasoning
- 1pk. McCormicks Garlic Herb & Wine seasoning
- 10 cranks of sea salt
- 20 cranks of black pepper
- 1/2cup milk
- 1cup heavy cream
- 1/2cup chicken broth
- 1 cup pepper jack cheese
- 1/2cup fresh parm cheese
- 1Tbsp Corn starch
- 2Tbsp butter (extra to spread over bottom and sides of pan)
Preheat oven to 325F.
Slice the zucchini, yellow squash, potatoes, and eggplant into about 1/4″ think discs.
Thinly slice the onion and tomato.
Finely dice the Serrano and garlic.
Butter the bottom and sides of a 9X9 casserole pan.
Layer the eggplant and sprinkle w salt and pepper.
Then the zucchini, salt and pepper, then a layer of potatoes.
Make sure to salt and pepper every layer of veggies.
Place the red onion on to the potatoes.
Spread the spinach over top the onions.
Sprinkle the garlic and Serrano over the spinach
Next comes yellow squash, and last another layer of potatoes.
Evenly spread the cheeses to cover the entire top of the casserole. End with the Parmesan cheese.
Sprinkle the packets of seasonings over top the potatoes. Covering it all.
Mix the corn starch into the milk.
Pour the milk mixture, heavy cream and chicken stock over top
Top with sliced tomatoes.
Bake in the oven for about an hour. I took mine out when the potatoes still had a little bit of firmness to them. I did this because my family hates mushy veggies. You should be able to stick a butter knife in it to tell if its cooked enough.
Let set for 6-8minutes to let the sauce set up some.
Serve and ENJOY!! 🙂
**I warmed my leftovers of this up and cut up my herb chicken into it and it was amazing!! So next time I think I will make it a one dish wonder and add some chicken to it! 🙂