Zucchini & Summer Squash Gratin
Maya
ingredients
- For the onions:
- 2 Tbs. olive oil
- 2 medium onions, thinly sliced
- To assemble gratin:
- 1 1/4 lbs. small ripe tomatoes, cut into 1/4" slices
- 3/4 lb. (2 small) zucchini, cut into 1/4" slices
- 3/4 lb. (2 small) yellow summer squash, cut into 1/4" slices
- 3 Tbs. olive oil
- 1/4 cup fresh thyme leaves
- salt
- 1 1/4 cups grated Parmigiano Reggiano
- freshly ground black pepper
directions
- 1
1. Preheat oven to 375°F.
- 2
2. Cook Onions:
- 3
Heat olive oil over medium heat. Add onions and sauté until limp & golden brown, about 20 min.. Spread onions on the bottom of a 2 qt. shallow gratin dish. Let cool.
- 4
3. Assemble & Bake Gratin:
- 5
Put tomato slices on a shallow plate to drain for a few minutes. Toss zucchini & squash slices with 1 1/2 Tbs. of olive oil, 2 Tbs. of thyme, & 1/2 tsp. of salt. Reserve half of cheese for top of gratin. Sprinkle 1 Tbs. of thyme over onions in gratin.
- 6
Lay rows of slightly overlapping slices of tomato, sprinkle with cheese, then zucchini slices, sprinkle with cheese, next squash slices, sprinkle with cheese & repeat.
- 7
Season lightly with pepper and 1/2 tsp. salt. Drizzle with remaining 1 1/2 Tbs. olive oil. Combine reserved cheese with remaining 1 Tbs. thyme and sprinkle over gratin. Bake until well browned & juices have bubbled a while & reduced, about 65-70 min.. Let cool for 15 min..
Source: Fine Cooking #33
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