ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME
How to make Zucchini and Summer Squash Gratin with Parmesan and Fresh Thyme
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium skillet over medium heat. Add the onions and cook, stirring, until limp and golden brown, about 20 minutes. Spread the onions evenly in the bottom of an oiled 2 quart shallow baking dish (preferably round). Let cool.
- Heat the oven to 375*. 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 with 1 1/2 tablespoons of the olive oil, 2 tablespoons of the thyme, and 1/2 teaspoon of the salt. Reserve half of the cheese for the top of the gratin.
- Sprinkle 1 tablespoon of the thyme over the onions in the dish. 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 with cheese, until the dish is full.
- Season lightly with pepper and the remaining 1/2 teaspoon of salt. Drizzle the remaining 1 1/2 tablespoons of olive oil over the vegetables. Combine the reserved cheese with the remaining 1 tablespoon of 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, about 50-60 minutes. Let cool for 15 minutes before serving. Serves 6-8 as a side dish.
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