Summer Vegetable Gratin Recipe

Name: Summer Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons extra virgin olive oil; 1 lb zucchini, ends trimmed and sliced crosswise into 1/4 inch thick slices; 1 lb summer squash, ends trimmed and sliced crosswise into 1/4 inch thick slices (yellow); 2 teaspoons table salt; 1 1/2 lbs tomatoes, ripe and sliced 1/4 inch thick (3-4 large); 2 medium onions, halved lengthwise and sliced thin (about 3 cups); 3/4 teaspoon ground black pepper; 2 medium garlic cloves, minced (or pressed through garlic press, about 2 teaspoons); 1 tablespoon fresh thyme leave, minced; 1 large slice white bread, torn into quarters; 2 ounces parmesan cheese, grated (about 1 cup); 2 medium shallots, minced (about 1/4 cup); 1/4 cup fresh basil leaf, chopped

Servings: persons

5 teaspoons extra virgin olive oil
1 lb zucchini, ends trimmed and sliced crosswise into 1/4 inch thick slices
1 lb summer squash, ends trimmed and sliced crosswise into 1/4 inch thick slices (yellow)
2 teaspoons table salt
1 1/2 lbs tomatoes, ripe and sliced 1/4 inch thick (3-4 large)
2 medium onions, halved lengthwise and sliced thin (about 3 cups)
3/4 teaspoon ground black pepper
2 medium garlic cloves, minced (or pressed through garlic press, about 2 teaspoons)
1 tablespoon fresh thyme leave, minced
1 large slice white bread, torn into quarters
2 ounces parmesan cheese, grated (about 1 cup)
2 medium shallots, minced (about 1/4 cup)
1/4 cup fresh basil leaf, chopped

1
Adjust oven rack to upper-middle position and heat oven to 400 degree. Brush 13- by 9-inch baking dish with 1 teaspoon oil; set aside.
2
Toss zucchini and squash slices with 1 teaspon salt in large bowl; transfer to colander set over bowl. Let stand until zuccchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels and firmly press each slice to remove as much liquid as possible.
3
Meanwhile, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second doube layer paper towels on top of tomatoes and press firmly to dry.
4
Meanwhile, heat 1 teaspoon oil in 12-inch non-stick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set aside.
5
Combine garlic, 2 teaspoons oil, remaining 1/2 teaspoon pepper and thyme in small bowl. In large bowl, toss zucchini and squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions, Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40-45 minutes.
6
Meanwhile, process bread in food processor or belender until finely ground (about 10 seconds). You should have about 1 cup crumbs. Combine bread crumbs, remaining teaspoon oil, parmesan and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread crumb mixture evenly on top of tomatoes. Bake until bubbling and cheese is lightly browned, 5-10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 teaspoons extra virgin olive oil, 1 lb zucchini, ends trimmed and sliced crosswise into 1/4 inch thick slices, 1 lb summer squash, ends trimmed and sliced crosswise into 1/4 inch thick slices (yellow), 2 teaspoons table salt, and more.

Yes, Summer Vegetable Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Vegetable Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions