Summer Squash Gratin

Published: Tuesday, May 24, 2011 @ 9:43 PM
Updated: Tuesday, May 24, 2011 @ 9:43 PM

Hands on time: 20 minutes  Total time: 50 minutes  Serves: 8


    3 tablespoons unsalted butter, room temperature, divided
    2 cups whole milk
    3 sprigs flat-leaf parsley
    2 sprigs thyme
    10 whole black peppercorns
    2 tablespoons canola oil
    1 bunch green onions, white and green parts, sliced
    4 medium yellow squash, quartered and cut into 1/2-inch-thick slices
    4 medium zucchini, quartered and cut into 1/2-inch thick slices
    Coarse salt and freshly ground black pepper
    1 clove garlic, very finely chopped
    1 teaspoon freshly chopped thyme leaves
    2 tablespoons all-purpose flour
    1 to 1 1/4 cups freshly grated Gruyere, Emmenthaler or Swiss cheese
    3 large eggs, lightly beaten
    Pinch cayenne pepper
    1 cup panko (Japanese bread crumbs) or fresh bread crumbs
    1/4 cup freshly grated Parmigiano-Reggiano


Preheat oven to 350 degrees. Brush a medium baking dish with 1 tablespoon of the butter. Set aside.
Heat the milk in a medium saucepan over medium heat. Add the parsley, thyme and peppercorns. Cover and set aside to steep.
Heat the oil in a large skillet over high heat. Add the green onions and squash and zucchini; season with salt and pepper, and cook until tender, about 8 minutes. Add the garlic and thyme, and cook until fragrant, 30 to 45 seconds. Place the mixture in a colander to drain.
Reduce heat to medium. Melt the remaining 2 tablespoons butter in the same skillet used to cook the squash. Add the flour, and stir until foamy. Strain the heated milk into the butter-flour combination, and stir to combine. Bring to a boil, and cook until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Blend in the cheese. Blend a little bit of the sauce into the beaten eggs. Then add the egg mixture back to the sauce. Add a pinch of cayenne and season to taste with salt and pepper.
Combine the panko and Parmigiano-Reggiano in a small bowl. Set aside.
Add the well-drained squash mixture to the sauce and stir to combine. Transfer the mixture to the prepared baking dish. Top with the panko-cheese mixture. Transfer to oven, and bake until bubbly and set, about 30 minutes. If necessary, for the last few minutes, broil until the topping is a rich golden brown, 2 to 3 minutes.


A gratin is any dish that is topped with cheese or cheese and bread crumbs, then heated in the oven until brown and crispy. Sounds fancier than casserole, doesn't it? Gruyere and Parmigiano-Reggiano are two cheeses often used in preparing a gratin. Both are low-moisture cow's milk cheeses with sweet, rich, almost nutty flavors. If you wanted to stay truer to Southern roots, cheddar cheese may be substituted for the Gruyere in the sauce.


Per serving: 270 calories (percent of calories from fat, 54), 13 grams protein, 19 grams carbohydrates, 4 grams fiber, 17 grams fat (8 grams saturated), 105 milligrams cholesterol, 162 milligrams sodium.         

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Waynesville cafe moving forward with alcohol expansion

Published: Friday, June 15, 2018 @ 10:18 AM

            Jeremy Green and Megan Buckle last December at the counter of Kee-Mo-Sabe Espresso & Gelato in Cobblestone Village in Waynesville. STAFF / LAWRENCE BUDD
Jeremy Green and Megan Buckle last December at the counter of Kee-Mo-Sabe Espresso & Gelato in Cobblestone Village in Waynesville. STAFF / LAWRENCE BUDD

A Waynesville cafe applied for a full liquor license this week and plans to serve a full range of alcoholic beverages with special dinners, according to owner Jeremy Green.

On Tuesday, Green Family Concepts, doing business as the Cobblestone Cafe, applied for a liquor license permitting sale of beer, wine, liquor, according to this morning’s Ohio Division of Liquor Control weekly roundup of applications.

RELATED: Waynesville cafe to add wine, upscale liquor bar

“The Cobblestone Village Cafe will soon be expanding to include evening services Thursday through Saturday,” Green said in a Facebook message. “The owners Jeremy and Angela Greene received overwhelming feedback from the community to pursue hosting dinner with alcoholic beverages available. After a year of ownership and successfully passing weekly and Sunday sales votes, they are moving forward.”

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The cafe, at 10 N. Main St. in Waynesville’s historic downtown, plans to serve dinners, possibly including “a French-inspired Tapas theme” from 5 p.m.-9:30 p.m.

Staff writer Mark Fisher contributed to this report.

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Food trucks in Oakwood? New rules could be on the way.

Published: Tuesday, June 05, 2018 @ 4:56 PM

            Oakwood city officials are considering allowing food trucks, like The Flyby BBQ food truck, to operate on public streets. FILE
Oakwood city officials are considering allowing food trucks, like The Flyby BBQ food truck, to operate on public streets. FILE(Contributed)

City officials are considering legislation that for the first time would allow food trucks to do business on Oakwood streets.

Oakwood Law Director Rob Jacques said that food trucks are everywhere now and residents seem to be in favor of having them in Oakwood.

“I think back 5 or 6 years ago, and I don’t really remember seeing them around — it is kind of a new thing,” he explained. “Oakwood has had an ordinance in place for years that you could not sell anything in the streets, and that has been our basis for saying we really don’t allow food trucks here.”

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Oakwood schools hosted an event at the end of the school year that had food trucks, but officials had a road closed. Other recent events on private property included food trucks. Those events had some residents asking: Why can’t we have food trucks in other parts of Oakwood?

Local resident Cara Heib said she’s glad officials are considering the move and hopes they to see ice cream trucks on the streets as well.

MORE: Oakwood schools considering facilities changes and seeking feedback

At Monday night’s council meeting, a pair of ordinances were introduced. One ordinance would create an exception to the prohibition for the “sale of anything in the street” verbiage that is already in the books, and the other establishes the framework that would govern food trucks that want to operate in the city.

“Our ordinances are largely modeled on ones that are already in effect in other cities and are working well there, so we are sort of taking the me-too approach,” Jacques said.

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Oakwood’s charter requires two readings for an ordinance unless counsel waives a second reading, which they didn’t do on Monday.

“On July 16 there will be a second reading of each ordinance, and council will likely vote that night. If they are passed, it would become effective 30 days after that. So in mid-August is when we would be able to say we will have a law in the books allowing food trucks, so vendors would be able to come here and request a license,” Jacques said.

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He said the city is not looking to gain additional money from adding food trucks.

“The revenue stream aspect is something that we are not looking at,” he explained. “We want to make sure we know who is coming to town and setting up. We want to make sure they have the proper license and inspection. We want the citizens to feel comfortable knowing who is operating the food trucks in our streets.”

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5 salads perfect for summer

Published: Saturday, May 21, 2016 @ 12:00 AM
Updated: Friday, May 11, 2018 @ 2:24 PM

Meadowlark’s chopped salad with tofu. Contributed Photo by Alexis Larsen
Meadowlark’s chopped salad with tofu. Contributed Photo by Alexis Larsen

I’m always on the lookout for a good salad. This time of year that’s especially true.


Something light, something refreshing, something summery.


In that spirit, here are five salads that I’ve enjoyed recently that I think you will too:

 >> 7 things to look forward to when the weather warms up
(Tina Phan)

Coco’s Bistro


Bourbon Street Salad


Put a pile of mixed greens, several large bourbon glazed shrimp to rest on top, a generous sprinkling of applewood smoked bacon and fontina cheese mixed with diced tomatoes in a toasted pecan vinaigrette, and finish it off with a crown of spicy onion straws and you have the Coco’s Bourbon Street Salad ($17.50). It’s on the pricy side, but the flavors are delightful. This paired with a cold iced tea out on the patio will be heaven this summer.


250 Warren St., Dayton


(937) 228-2626 or


>> A conversation with Corner kitchen’s owners (2016)

(Diedra Laird/McClatchy/Tribune)

Corner Kitchen


Arugula and Goat Cheese Salad


Goat cheese isn't for everyone, but it's definitely for me. This salad ($6) with dollops of pillowy soft, savory goat cheese and a sprinkling of cashews and mandarin oranges tossed in an unassuming citrus vinaigrette that compliments nicely is a delicious way to lead into your entrée, or pair with a protein — chicken ($5), steak ($8), salmon ($7, and my choice) or tofu ($2) — and it becomes a meal. Their caesar salad ($6) features white anchovies, which also gets a thumbs up in my book.


613 E. 5th St., Dayton

(937) 719-0999 or

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This new Springfield diner has a 1950s Americana vibe you have to try

Published: Saturday, April 28, 2018 @ 12:00 PM

The dining room at Mundy’s Diner Wednesday, March 21, 2018. Bill Lackey/Staff
The dining room at Mundy’s Diner Wednesday, March 21, 2018. Bill Lackey/Staff

Sometimes, it just takes a bit of help from friends to get a new business started. That’s the case with this week’s featured spot, and things worked out great.

MORE POPULAR STORIES: This ice cream shop is one of Springfield’s hidden gems for sweet treats

Restaurant: Mundy’s Diner

Location: 920 Selma Road, Springfield

Telephone: (937) 717-1726

Background/Overview: Michael’s Florist & Gifts resided in this corner building for many years. In 2013, Tammy Mundy saw a “For Sale” sign on the property. She asked a friend if he would help her purchase it on a land contract, and he agreed to do so.

Through the next several years she and her family renovated the place little by little, while she continued to work her fulltime jobs to keep up the payments on everything. Also, she gives a heart-felt thanks to Michael and Ricki Pepin for helping support her financially from the beginning of this lengthy venture.

Finally, everyone’s hard work and dedication resulted in the opening day of Mundy’s Diner on Jan. 30. Tammy notes, “We think it’s a bright spot in the neighborhood, and it’s homemade cooking!”

Mundy’s Diner is in a 1950s-styled setting decorated with nostalgic entertainment memorabilia. Tammy’s son Joshua Mundy is the kitchen manager, serving homemade American food for breakfast and lunch.

The Menu:

  • Beverages: Variety of soft drinks-$1 (cans only); Milk-$1.99 (sm.); Maxwell House Coffee-$2.09; Lemonade-$2.09; Juice-$2.50 (sm.); Milkshake-$3.75.
  • Breakfast: Yogurt-$1.99; Oatmeal-$2 (sm.); Egg Sandwich-$2.25; French Toast, or Pancakes (three)-$3; Two-Egg Cheese Omelette w/toast-$3.99; “Tammy Cooper’s” Homemade Sausage Biscuits & Gravy (sm.)-$4.50; Eggs (two), meat, potato, & toast-$5.99; Three-Egg Spinach Omelette w/fruit, or yogurt, & toast-$6.99; Three-Egg Western Omelette w/potato, & toast-$7.99. Kid’s Meals (w/drink): Grilled Cheese w/side, or Hot Dog w/side-$3.99; Chicken Strips w/side, or Hamburger w/side-$5.50. “Specials” (w/coffee, or tea): BLT w/grits, or potato-$5.99; Corned Beef Hash w/eggs & grits, or potato-$6.99; Egg Sandwich w/meat, & potato-$6.99; “Tammy Cooper’s” Homemade Sausage Gravy & Biscuits w/eggs & grits, or potato-$6.99; Two Egg Rings w/grits, or potato-$6.99; “Fritz Slammer” (eggs, meat, grits, or potato, biscuits & gravy)-$10.95; New York Strip Steak (six oz.) w/eggs, grits, or potato-$11.95.
  • Appetizers: Basket of Fries-$2.99; Cauliflower, Fried Green Tomatoes (six), Fried Pickles, Mushrooms, or Onion Rings-$5.95; Chicken Wings -$8.99.
  • Soups: “Soup-of-the-Day,” or Chili-$2.99 (cup)/$3.99 (bowl).
  • Salads: “House” Salad-$4; Chef Salad, Grilled Chicken Salad, or Taco Salad-$6.99.
  • Sides: Applesauce, Baked Potato, Cottage Cheese, Mac & Cheese, or Pudding-$1.99; Fresh Fruit, Fried Apples; Fried Cabbage, Hash Browns, or Home Fries-$2.99.
  • Sandwiches/Sub (w/French Fries & pickle): Grilled Cheese-$4.99; Tuna Salad Sandwich-$5.50; Hamburger (one-third lb.) w/toppings-$6.50; BLT Double Decker (w/six strips of bacon)-$8; Chicken Philly-$8; Patty Melt-$8; Italian Sub-$8.
  • Hot Dog: $1.50. Customize your Hot Dog for one dollar more.
  • French Bread Pizza (two): Pepperoni-$7.
  • Desserts: Root Beer Float-$2; Cake, or Pie-$2.99; Banana Split-$4.50.


Tuesday-Sunday, 6 a.m. to 2 p.m.

(Grill closes at 1:45 p.m.)

More Information:

There’s very limited parking in the Diner’s lot, however, plenty of free street parking is near the building.

There’s indoor seating for 26 customers. This summer an outdoor patio will be open with picnic tables for additional customer seating, and cornhole for more family fun at Mundy’s Diner.

Look for local restaurant profiles by Glenn and Kim Creyts every other week in “Life.” For inquiries regarding this column, and “Restaurant Profile” ideas and suggestions for future columns, please contact Glenn and Kim via e-mail:

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