Summer Squash Gratin with Tomatoes, Parmesan and Fresh Thyme |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
Delicious veggie dish with intense flavor. Suitable as a main course for a light meal, or a fantastic summer side dish. A shallow oval gratin dish will give you the best results, but a shallow casserole dish will work as well, just be certain to cook it until the veggies have shrunken and the juices have reduced. Source: Fine Cooking Ingredients:
2 tablespoons olive oil |
2 medium onions, thinly sliced (14 oz. total) |
2 cloves garlic, 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 (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:
1. Preheat oven to 375.
2. To cook the onions- In a medium skillet, heat the olive oil over medium heat.
3. Add the onions and sauté, stirring frequently, until limp and golden brown, about 2 min.
4. Reduce the heat to medium-low if they're browning too quickly.
5. Add the garlic and sauté until soft and fragrant, 1 to 2 min.
6. Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval).
7. Let cool.
8. To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
9. 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.
10. Reserve half of the cheese for the top of the gratin.
11. Sprinkle 1 Tbs.of the thyme over the onions in the gratin.
12. 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.
13. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
14. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
15. Season lightly with pepper and the remaining 1/2 tsp.salt.
16. Drizzle the remaining 1-1/2 Tbs.olive oil over all.
17. Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin.
18. Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min.
19. Let cool for at least 15 min.before serving.
20. NOTE: You can use any combination of summer squash for this dish.
|
|