Momosita's Scallop Squash Patty Pan Gratin

Indulge in the comforting layers of "Momosita's Scallop Squash Patty Pan Gratin," a dish that transforms seasonal scallop and patty pan squash into a flavorful masterpiece. Thinly sliced squash is layered with a fragrant onion and thyme sauté, then bathed in a rich blend of melted Parmesan and Gruyère cheese-infused cream. Topped with golden panko breadcrumbs and fresh parsley, this gratin bakes to perfection with a crispy crust and velvety interior. Perfect as a stunning side dish or a vegetarian main, this recipe combines elegance and rustic charm, all while capturing the essence of fresh summer produce. Quick to assemble and bursting with cheesy, herbaceous goodness, it’s a surefire crowd-pleaser that will elevate any meal!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium (about 1 lb total) scallop squash
• 2 medium (about 1 lb total) patty pan squash
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium, finely chopped yellow onion
• 3 minced garlic cloves
• 1 teaspoon fresh thyme leaves
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 0.5 cup grated Gruyère cheese
• 0.5 cup panko breadcrumbs
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash and trim the scallop squash and patty pan squash, then thinly slice them into rounds, about 1/4 inch thick.

Step 3

Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Add the minced garlic and thyme, and cook for another 1 minute, stirring frequently.

Step 4

Sprinkle in 1 teaspoon of salt and 1/4 teaspoon of black pepper, then remove the skillet from heat.

Step 5

Lightly grease a 9x13-inch baking dish (or similar size) with olive oil. Spread a small amount of the onion mixture evenly on the bottom of the dish.

Step 6

Layer the sliced scallop squash and patty pan squash in an overlapping pattern, sprinkling a bit of the onion mixture between each layer.

Step 7

In a small saucepan, heat the heavy cream until just warm (do not boil). Stir in the Parmesan cheese, Gruyère cheese, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until the cheese is mostly melted, then pour the mixture evenly over the squash layers.

Step 8

In a small bowl, combine the panko breadcrumbs and chopped parsley. Sprinkle this mixture evenly over the top of the gratin.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the squash is tender.

Step 10

Let the gratin rest for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2358.6g)

Amount per serving	% Daily Value*
Calories	2069.9

Total Fat 154.7g	0%
Saturated Fat 79.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 371mg	0%
Sodium 4900.4mg	0%
Total Carbohydrate 108.9g	0%
Dietary Fiber 23.6g	0%
Total Sugars 46.7g
Protein 59.6g	0%

Vitamin D 12IU	0%
Calcium 1280.2mg	0%
Iron 9.8mg	0%
Potassium 4238.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.4%

Protein: 11.5%

Carbs: 21.1%