For the last squash recipe this month I pulled out my old favorite summer squash: zucchini and yellow squash. Despite the title, summer squash, we enjoy this type of squash all year long. We generally just saute summer squash in a bit of olive oil and garlic. Very simple and very flavorful.
Last March we spent the weekend in DC and joined Scott’s aunt’s and cousin at a French restaurant. We chose brussel sprouts with gruyere as a side dish and I also ate Onion Soup that also contained gruyere. This was my first experience with this cheese and I loved the rich flavor.
I took our simple recipe for summer squash to a new level by adding gruyere and baking the squash for a few minutes to allow the cheese to melt. The rich creamy cheese is a great addition to this side dish. Cheese also provides a source of protein! In the picture above I was experimenting with action shots. This is the first time I used my tripod since I got it a year ago. I think I need some more practice. Action shots are tough.
- 2 small zucchini, sliced
- 2 small yellow squash, sliced
- 2 gloves of garlic, minced
- 2 teaspoons olive oil
- ½-1 cup of gruyere (up to you how cheesy you want the dish)
- In a saute pan heat oil over medium heat.
- Add garlic and cook for 1-2 minutes.
- Add sliced squash to the pan. Saute for about 5 minutes until tender.
- Place squash into a baking pan.
- Sprinkle with gruyere.
- Place squash in a preheated 350 degree oven and bake until cheese melts.
- Optional: broil for a few minutes to brown the cheese.