Zucchini and Summer Squash Gratin With Parmesan and Fresh Thyme |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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this is AMAZING!!!! Have some nice crusty bread to sop up the luscious juices. I served this as a main dish-serves 4 as a main dish, six-eight as a side. Please be sure to let this set out before serving, as the recipe instructs-it makes it a much more cohesive gratin. Ingredients:
2 tablespoons olive oil |
2 medium onions, thinly sliced |
2 garlic cloves, minced |
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 |
3/4 lb summer squash or 3/4 lb golden zucchini, cut into 1/4 inch slices on the bias |
3 tablespoons olive oil |
1/4 cup fresh thyme leave |
1 teaspoon coarse salt |
1 1/4 cups freshly grated parmigiano-reggiano cheese (i was out of this!!! so i just used freshly grated mozzarella.) |
fresh ground black pepper |
Directions:
1. To cook the onions: In a medium skillet, heat the olive oil over medium heat.
2. Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minute Reduce the heat to medium-low if they're browning too quickly.
3. Add the garlic and sauté until soft and fragrant, 1 to 2 minutes.
4. Spread the onions and garlic evenly in the bottom of an oiled 2-quart shallow gratin dish (preferably oval).
5. Let cool.
6. To assemble the gratin: Heat the oven to 375°F.
7. Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
8. In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbsp of the olive oil, 2 Tbsp of the thyme, and 1/2 teaspoons of the salt.
9. Reserve half of the cheese for the top of the gratin.
10. Sprinkle 1 Tbsp of the thyme over the onions in the gratin.
11. 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.
12. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
13. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
14. Season lightly with pepper and the remaining 1/2 tsp salt.
15. Drizzle the remaining 1-1/2 Tbsp olive oil over all.
16. Combine the reserved cheese with the remaining 1 Tbsp thyme and sprinkle this over the whole gratin.
17. Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes.
18. Let cool for at least 15 minutes before serving.
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