Summer Squash Gratin With Tomatoes, Parmesan And Fresh Thyme

1. 1

   Preheat oven to 375.

2. 2

   To cook the onions-- In a medium skillet, heat the olive oil over medium heat.

3. 3

   Add the onions and saute, stirring frequently, until limp and golden brown, about 2 min.

4. 4

   Reduce the heat to medium-low if they're browning too quickly.

5. 5

   Add the garlic and saute until soft and fragrant, 1 to 2 min.

6. 6

   Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval).

7. 7

   Let cool.

8. 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. 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. 10

    Reserve half of the cheese for the top of the gratin.

11. 11

    Sprinkle 1 Tbs.of the thyme over the onions in the gratin.

12. 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. 13

    Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.

14. 14

    Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.

15. 15

    Season lightly with pepper and the remaining 1/2 tsp.salt.

16. 16

    Drizzle the remaining 1-1/2 Tbs.olive oil over all.

17. 17

    Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin.

18. 18

    Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min.

19. 19

    Let cool for at least 15 min.before serving.

20. 20

    NOTE: You can use any combination of summer squash for this dish.

* Per serving · 4 servings · Values may vary.