Hi my lovely friends!
Lately, I’ve been trying to incorporate more Thanksgiving or seasonal related dishes into the blog and my social media. I always like to put a spin on a classic and in this case its that vegetable side dish that you find on every holiday dinner table. Zucchini and Butternut Squash are definitely go to vegetables this time of year; they scream Fall and comfort. This dish is reminiscent of a gratin which is often thinly sliced vegetables topped with either cheese or breadcrumbs or both! Many times a gratin is very heavy because butter or heavy cream is incorporated. My version is healthier yet just as tasty hence the gratin in quotations for the title. This dish can easily be converted to vegan as well. Ill show you how below 🙂
Total Time: approx. 1 hour
Servings: approx. 6 people
1 butternut squash cut into 1-2″ quarters
1 large zucchini cut into 1-2″ slices
1 medium to large onions finely chopped
5 tablespoons olive oil
Salt & Pepper to taste
1/2 cup of chicken brother (vegetable broth works too)
1/2 a cup of Italian breadcrumbs
2 tablespoons grated Parmesan (omit if vegan)
2 tablespoons garlic powder
1 tablespoon cajun seasoning
1 teaspoon Italian Seasoning
- Preheat oven to 375 degrees.
- In a saute pan, add 2 tablespoons of olive oil and the finely diced onions into the pan. Add salt & pepper to the onions. Stir slowly for about 10 minutes.
- Mix the zucchini slices and butternut squash with the rest of the olive oil, garlic powder, Cajun and Italian seasoning.
- In a 9 x 13 casserole dish, add the onions to the bottom of the casserole dish. Stack the seasoned veggies by alternating them on top of the onion mixture. So, one wedge of butternut squash then 1 slice of zucchini and so on.
- Cover with aluminum and place in preheated oven for 20 minutes.
- Then boost the heat to 375 degrees and uncover the dish; add 1/2 a cup of chicken broth and bake for another 15 minutes.
- Mix the breadcrumbs and Parmesan together and place aside. After taking out the casserole dish, sprinkle the breadcrumb mixture on top and boost the heat to 400 degrees still remaining uncovered. Bake for another 20 minutes till veggies are tender and top is slightly browned.