Summer Squake Gratin
Summer Squash Gratin is a savory baked dish featuring sliced yellow summer squash (like zucchini or crookneck) layered with cheese, cream, and often a breadcrumb or Parmesan topping. It originates from American home cooking, particularly popular in the Southern United States during summer when squash is abundant. The dish is a comforting, creamy side that highlights fresh seasonal produce.
🍽️ Nutrition at a glance
This gratin is moderate in carbohydrates from the squash and any breadcrumb topping, but higher in fat due to the cheese and cream base. It provides a good source of Vitamin C, potassium, and calcium, with a typical serving containing around 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 12 g |
| Carbs | 14 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 480 mg |
| Vitamin C | 25 mg |
| Vitamin A | 450 IU |
| Calcium | 280 mg |
| Potassium | 420 mg |
| Phosphorus | 180 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 35 mcg |
| Magnesium | 30 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a classic example of 'farm-to-table' comfort food before the term existed, making use of summer's prolific squash harvest. Nutritionally, the high water content of squash makes it a lighter alternative to potato gratins, while the cheese adds significant protein and fat.
