Jan D'Atri

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zucchini

Easy Cheesy Squash Au Gratin

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I may be going out on a limb here, but I’m pretty sure if you make this dish as a side, the main entrée may take a back seat! Yes, it’s that delicious. I’m always looking for ways to cook zucchini and summer squash, and for this recipe, they both come together, get enrobed in a rich, creamy cheesy smoked Gouda sauce and baked to a golden brown for a perfect accompaniment to any dish. You’ll want to start with a cast iron skillet or any heavy pan that will go from the cook top to the oven. Then, it’s just a matter of slicing up the squash and tossing them into a flavorful cream sauce. I like adding a handful of crisp chopped bacon to the recipe. It just gives it a pop of great flavor. You can use any sharp cheese of your choice, but the smoked Gouda really sends the flavor over the top! Although the peak time for summer squash is early to late summer, it’s pretty much available all year round. The green zucchini and the bright yellow summer squash give this side a variety of color and textures, which makes it really pretty on the plate! This Squash Au Gratin is nice spooned on a plate, or served in a ramekin or small side casserole dish. Make sure the top is a bubbly golden brown and serve right out of the oven!

Watch my HOW TO VIDEO for Squash Au Gratin here!

Rainbow Veggie Round

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The Story

You’ve heard it your whole life from mom, dad, grandma, and grandpa: “Eat your vegetables!” But grandma didn’t have the advantage of instant access to thousands of recipes for veggies trending online. There was no such thing as “veggies gone viral” in her day. Eating veggies often meant plowing through a pile of potatoes, noshing on fresh corn on the cob, or sopping up some baked beans. So what do you get when you combine the age-old request to “eat your vegetables” with a veggie dish trending on social media? You get an empty plate! It’s really that good. The Rainbow Veggie Round combines any and all of your favorite, in-season produce, sliced in rounds and placed pinwheel-style in a pie dish with a layer of tomato sauce and ricotta and Parmesan cheese as a base. Just about everything “rainbow” is trending these days, from bagels to waffles to multi-colored pastas. So why not veggies? I’ve offered up some of my ideas for sliced vegetables like Japanese eggplant, summer squash, and purple potatoes. Make up your own rainbow of veggies, and then serve it up as a wonderful, meatless main dish, or as a colorful and tasty side!

Zucchini Crust Pizza with Sautéed Tomatoes and Mushrooms

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The Story

Zucchini. I’ve never been a huge fan… until now. Zucchini is all of a sudden one of my favorite veggies as the star ingredient in one of the best pizza crusts I’ve ever had. Move over, cauliflower pizza crust. I think this one tops it by a mile! You will love the way this pizza crust cooks up. The big secret is to make sure you squeeze, squeeze, squeeze out the water from the shredded zucchini. Once you make the crust, load it up with any of your favorite pizza toppings. Does dad love pizza and beer? Here’s the perfect Father’s Day gift from your kitchen!