Squash-and-Onion Gratin

Ingredients

• 5 pounds zucchini, or a mix of zucchini and yellow squash, cut into 1/2-inch slices
• 4 large onions, thinly sliced
• 1 ½ cups grated Gruyère cheese (6 ounces)
• 1 cup ricotta cheese
• 2 large garlic cloves, minced
• 1 ½ teaspoons salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    294 calories; 15 grams fat; 9 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 18 grams protein; 52 milligrams cholesterol; 852 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Combine zucchini and onions in a large stockpot. Cover with water, and boil until the vegetables are tender, about 30 minutes. Drain in a colander, pushing firmly to extract all the liquid.
2. Combine the Gruyère, ricotta, garlic, salt and pepper. Add the vegetables, mix well and adjust the seasonings. Butter a 3-quart casserole and fill with the squash mixture. Cover with plastic wrap and refrigerate until ready to cook.
3. Preheat oven to 400 degrees. Uncover the casserole and bake on middle shelf until golden brown and bubbly, about 30 minutes.

1 hour