Every Summer our garden is filled with zucchini and summer squash. This year we grew so much we needed to come up with different ways to prepare it. Baked Summer squash with gruyere was a side dish we made when we wanted to a little change from our usual summer squash recipe.
We usually just saute zucchini and summer squash in a bit of olive oil and add some fresh garlic and sometimes onion. It’s a very simple recipe, but sometimes we want to do something slightly different.
I love cheese! You can never have too much cheese, am I right? Cheese does contain fat, however, it is a good source of calcium and protein. Gruyere is a more expensive cheese. You won’t likely find Gruyere in the dairy section of the grocery store. You will need to find the specialty cheese section in the store.
Our local Wegman’s sells blocks of Gruyere and containers of shredded Gruyere. I cheat and buy the shredded. The shredded Gruyere doesn’t cost much more (at least I don’t think so) and it saves me time. The rich creamy cheese is a great addition to this side dish. A little splash of white wine enhances the flavor of the gruyere. If you don’t have any wine no big deal, but if you do add it!
- 2 small zucchini sliced
- 2 small yellow squash sliced
- 2 cloves of garlic minced
- 2 teaspoons olive oil
- Splash of white wine
- 1/2-1 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.
- Add splash of white wine and cook for another 2 minutes.
- 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.
If you end up with left-over Gruyere I also add this cheese to Brussels Sprouts.
The post was originally posted in December of 2014. The photos and text have been updated.