Summer Squash Gratin with Tomatoes, Parmesan and Fresh Thyme
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
-
FOR THE ONIONS
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced (14 oz. total)
- 2 cloves garlic, minced
-
TO ASSEMBLE THE GRATIN
- 1 1⁄4 lbs ripe tomatoes, cored and cut into 1/4 inch slices
- 3⁄4 lb zucchini or 3/4 lb other green summer squash, cut into 1/4 inch slices on the bias (about 2 small)
- 3⁄4 lb summer squash or 3/4 lb golden zucchini, cut into 1/4 inch slices on the bias (about 2 small)
- 3 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
- 1 teaspoon coarse salt
- 1 1⁄4 cups freshly grated parmigiano-reggiano cheese
- fresh ground black pepper
directions
- Preheat oven to 375.
- To cook the onions-- In a medium skillet, heat the olive oil over medium heat.
- Add the onions and sauté, stirring frequently, until limp and golden brown, about 2 min.
- Reduce the heat to medium-low if they're browning too quickly.
- Add the garlic and sauté until soft and fragrant, 1 to 2 min.
- Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval).
- Let cool.
- To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
- In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs.of the thyme, and 1/2 tsp.of the salt.
- Reserve half of the cheese for the top of the gratin.
- Sprinkle 1 Tbs.of the thyme over the onions in the gratin.
- Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
- Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
- Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
- Season lightly with pepper and the remaining 1/2 tsp.salt.
- Drizzle the remaining 1-1/2 Tbs.olive oil over all.
- Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin.
- Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min.
- Let cool for at least 15 min.before serving.
- NOTE: You can use any combination of summer squash for this dish.
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RECIPE SUBMITTED BY
Tracy K
United States
I'm a 32-year-old Web writer/editor with a passion for cooking good food. Currently I am (still)trying to find an uninterrupted weekend afternoon so that I can bake a loaf of bread from scratch!
I am also a singer with a local (Washington DC-area) a cappella group... you can check us out at the web site above!