Grilled Lemon Rosemary Marinated Chicken & Squash Gruyere Bake

This evening we grilled Lemon Rosemary Marinated Chicken for dinner.  I actually made the marinade last night while preparing last night's dinner so it could marinate overnight.  I placed 3 boneless chicken breasts (slightly pounded) in a gallon sized Ziploc bag and added:  1/3 cup olive oil, the zest and juice of 1 super-large lemon (about 1/4 cup juice), 3 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 2 teaspoons fresh oregano, 2 tablespoons chopped fresh parsley, 1/2 teaspoon Kosher salt, and 1/2 teaspoon ground black pepper.  I sealed it, pressing out as much air as possible and "squished it around" through the bag and mixed the marinade thoroughly with the chicken breasts and placed it in the fridge last night -- so it marinated for about 24 hours by the time we actually grilled it this evening.  I also decided to make a Squash Gruyere Bake.  I had several yellow squash and zucchini in the fridge that needed to be used.  I also had a wedge of Gruyere cheese that I had been wanting to make something with.  I always use cheddar, Parmesan and feta cheese...so I decided to branch out a bit and use something different.  Gruyere is a stronger nutty flavored cheese, typically used in quiches or French onion soup...even fondue.  I grated the wedge of Gruyere and ended up with about 1-1/2 cups.  I decided to make a mixed squash "bake" using it.  It turned out really good and very different tasting than  my more traditional squash casserole.  I served the Grilled Lemon Rosemary Marinated Chicken with the Squash Gruyere Bake and added an Ancho Chile Cheddar Biscuit leftover from last night to our plates.  I snapped a few photos below as well as the recipe for my Squash Gruyere Bake.  Enjoy!

BOOM!

Squash Gruyere Bake

Ingredients:

2 tablespoons olive oil

½ cup diced onion

4 medium yellow summer squash, diced

2 medium zucchini, diced

1 clove of garlic, minced

½ cup quartered ripe grape or cherry tomatoes

½ cup blanched almond flour

½ cup finely grated Parmesan

1-1/2 cups shredded Gruyere cheese, divided

¼ teaspoon paprika

½ teaspoon sea salt (or, to taste)

½ teaspoon ground black pepper

Dash cayenne

Dash nutmeg

3 large eggs, beaten

3/4 cup half and half

½ cup shredded Parmigiano Reggiano (or regular Parmesan cheese)

Directions:

Preheat oven to 400 degrees F.  Heat olive oil in a large nonstick pan and sauté onion, squash, zucchini and garlic until tender; stir in tomatoes.  Drain and set aside.  Lightly oil or spray the bottom of a 2-1/2 quart casserole or baking dish.  Place cooked squash and zucchini mixture in the bottom of the casserole.

In a large bowl, mix almond flour, ½ cup of finely grated Parmesan cheese, ¾ cup shredded gruyere cheese, paprika, salt, black pepper, cayenne, and nutmeg together.  Stir in eggs and half and half and mix well; pour mixture over the squash.  Top with remaining ¾ cup of the shredded Gruyere cheese and then sprinkle with ½ cup shredded Parmigiano Reggiano (or Parmesan).  Sprinkle lightly with paprika.  Bake uncovered at 400 degrees for 30 to 35 minutes, or until set and golden brown on top.