Zucchini & Yellow Squash Gratin
So my husband and I have a little debate going and I’m hoping y’all can help us sort it out. It has to do with the correct pronunciation of today’s recipe, Zucchini & Yellow Squash “Gratin,” which also happens to be my husband’s favorite side dish.
For as long as I’ve been making this, my husband has always insisted that the way I pronounce it, “gruh-tan,” is incorrect. I’ve said it this way because that’s how I heard it pronounced by one of the hosts on Top Chef awhile back. And if Tom Colicchio says it that way, then by golly it must be right!
My husband, on the other hand, claims that it’s pronounced, “grawt-in.” Now that just sounds all kinds of wrong to me! But what do y’all think? Which of us is right? Or, are we BOTH wrong?! 🙂
Language lessons aside, this is an incredibly delicious side dish to pair with just about any meal. Zucchini and yellow squash are two of my favorite veggies and I love them even more with a crunchy topping! And I don’t know about you, but I have a terrible habit of putting a lot of effort into making a main dish and then totally neglecting the sides. Which is usually why we eat a lot of salads since I can just throw some greens on the plate and call it a day!
This side dish is the exception, though! It’s easy and yummy, and the hardest part is just doing a bit of chopping. Plus, it’s mainly vegetables, which makes it even better. And as for the other ingredients; I mean, hey, a little cream, butter, and parmesan never hurt anybody. 😉
Hope y’all enjoy this recipe and hope you’re all having a great weekend! And please, let me know your thoughts on “gruh-tan.” 😉
Recipe: Zucchini & Yellow Squash Gratin
Ingredients
- 2 tablespoons butter
- 2 medium zucchini, sliced in 1/4 inch coins
- 2 medium yellow squash, sliced in 1/4 inch coins
- 1/2 cup onion,, diced
- 2 garlic cloves,, minced
- salt and ground pepper,, to taste
- 1/2 cup heavy cream
- 1 cup panko
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
- Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
- Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan. Bake until top is golden, 8 to 10 minutes.
Rich and delicious. I will be making this again and I have shared the recipe already.
Being from the south, my mother always called it grawt-in. But yes, Tom and all chefs call it grah-tan which is correct. But I know what people mean when they say it either way so I’m good! Hahahaha
It’s grah-ten not grah-tan. A tan is what you get at the beach.
Finding this post. It’s just a big piece of luck for me.
answer? Yes, I wish I could switch over comleptely. One reason we grow our own garden is to cook and eat healthier. But I still haven’t comleptely made the
Got to try this recipe. I vote with your husband that is how I pronounce gratin.
Thanks for your vote, Jan! He’s feeling pretty good right now. 🙂 So glad you stopped by!
We would just love your Zucchini Yellow Squash Gratin and will soon have fresh squash in our garden to try the recipe. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I’m with you and Tom Colicchio….I say “gra-tan. And so does Ina Garten! Anyway, however you say it, this looks awesome! Squash is my fave veggie. Pinned! and thanks!
YAY! Thank you, Debbie! My husband has really been winning here, but I’m glad to know that I’m not alone. 🙂 Thank you for pinning and taking the time to comment. So glad you stopped by!
I pronounce it the way your husband does, but I am not English teacher….so I don’t know. 😉 However you pronounce it Ashlyn, it looks delicious and I will be featuring it tonight at Best of the Weekend. 🙂
Lisa, thank you for the feature and thanks for taking the time to let us know how you pronounce it! My husband is feeling some victory!
I love both vegetables & this looks amazing! Already printed! I visited from Fri. Flash Blog & am so glad that I did. But… I pronounce it the same way as your husband 🙂 Have a great weekend!
Thank you so much, Joanne! And my husband seems to be racking up the votes! He’s loving it! So glad you stopped by. 🙂
We just had zucchini and yellow squash a few days ago, but not as fancy as this. Would love for you to link up at the Friday Pin Fest.
Thank you, Erlene! I will pop over and visit. 🙂
Yum! I think that might convince my son to eat zucchinis x
The cheese and crunchy panko seems to help entice the kiddos. Thanks for stopping by, Cybele!
OMG, it’s almost sinful for veggies to look this delicious! Thanks for sharing at Simple Supper Tuesday.
Haha, Cindy! They really are good, I promise you that! Thanks so much for the great party. 🙂
Hi Ashlyn! This looks so beautiful and delicious – I don’t make these vegetables nearly as often as I should and I’m totally going to try this! Thanks so much for sharing your recipe at Best of the Weekend – pinning! Hope you have a happy Tuesday and a fantastic week!
Thank you so much, Cindy! 🙂
Ashlyn, this recipe caught my eye because I LOVE zucchini and yellow squash and am always trying to come up with new ways to fix it. My mouth is watering just looking at your picture. I printed it out and I will pin it asap!
By the way, I have always pronounced gratin as your husband does. The French pronunciation may be your way!?!
Beverly, I think you’re right about the French pronunciation! I heard some of the fancy chefs on Top Chef pronounce it that way and have always loved the way it sounded, so I’ve stuck with it. 🙂 I’m so glad you like the recipe, and thank you for pinning! It’s a great way to eat zucchini and yellow squash together, and the panko gives it a little crunch. Please come back and let me know how you like it! 🙂
I pronounce it the same way your husband does, BUT, the correct way to pronounce it is the way you do.
Either way, this is a fabulous recipe that I’m sure anyone who grows zucchini will love!
Thanks Doreen! My husband will be happy to have your vote. And I’m glad someone thinks I’m right, even just a little bit. 😉
This recipe looks perfect for when the squash are coming hot & heavy from the garden! Sorry…. but I pronounce it the same way your husband does! 🙂
Thanks Karen! This is definitely a great way to use up veggies from the garden. And thanks for your input, my husband appreciates your vote! 🙂