This is super tasty – but leave it in the fridge overnight and it’ll taste even better. The veggies soak up all the pesto sauce and the whole dish just gets even more creamy and delicious. Perfect with a simple balsamic-dressed spinach salad. Originally posted on 101 Cookbooks.
lemon zest or lemon juice
2 medium yellow/summer squash
2 medium zucchini
10 smallish potatoes – yukon gold or other waxy spuds
bunch of basil
10-12 stalks of italian parsley (optional)
2 minced cloves of garlic
1/4 c raw sunflower seeds
pinch of red pepper flakes
1/2 c safflower oil
1/4 earth balance
2 c fresh wheat breadcrumbs
Preheat your oven to 400 F. Slice the squash about 1/6″ thick, but slice the potatoes potato-chip thin – I used my mandoline for this, it was way easier and quicker. If you don’t slice them thin enough the dish won’t cook as evenly and the squash will get soggy and gross. Put the squash into a colander and toss with salt – let it set for 10 mins while you prep the potatoes and other ingredients. Rinse the slice potatoes really well – I read somewhere that this gets out a lot of the starchiness, resulting in creamier potatoes. Keep in water till ready to use.
Place the herbs, garlic, sunflower seeds, red pepper, oil and salt into a food processor and blend. Add a little more oil if necessary.
Melt the earth balance in a pan and then toss the breadcrumbs till well-coated.
Toss all the veggies, the pesto sauce and about 2/3 of the breadcrumbs together and spoon into a big baking dish. The original recipe says to sprinkle lemon zest on the bottom before adding the gratin, but I totally forgot… so I took a shortcut and just squeezed about 2 tbsp of lemon juice over the top. Sprinkle the remaining breadcrumbs over the top and bake for about 40 mins (till potatoes are cooked).