Best Zucchini And Summer Squash Gratin With Parmesan And Fresh Thyme Recipes

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ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME



Zucchini and Summer Squash Gratin With Parmesan and Fresh Thyme image

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.

Provided by spatchcock

Categories     Onions

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 11

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

Steps:

  • To cook the onions: In a medium skillet, heat the olive oil over medium heat.
  • 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.
  • Add the garlic and sauté until soft and fragrant, 1 to 2 minutes.
  • Spread the onions and garlic evenly in the bottom of an oiled 2-quart shallow gratin dish (preferably oval).
  • Let cool.
  • To assemble the gratin: Heat the oven to 375°F.
  • 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 slices with 1-1/2 Tbsp of the olive oil, 2 Tbsp of the thyme, and 1/2 teaspoons of the salt.
  • Reserve half of the cheese for the top of the gratin.
  • Sprinkle 1 Tbsp of the thyme over the onions in the gratin.
  • 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 each with cheese, until the gratin is full.
  • Season lightly with pepper and the remaining 1/2 tsp salt.
  • Drizzle the remaining 1-1/2 Tbsp olive oil over all.
  • Combine the reserved cheese with the remaining 1 Tbsp 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, 65 to 70 minutes.
  • Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 633.8, Fat 29.5, SaturatedFat 8.2, Cholesterol 18, Sodium 1050.8, Carbohydrate 90.9, Fiber 46.5, Sugar 10.3, Protein 30.2

SUMMER SQUASH GRATIN



Summer Squash Gratin image

This is a typical Provençal gratin, bound with rice and eggs. You can use the recipe as a template for other gratins using other cooked vegetables.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 9

1 recipe Sautéed Summer Squash with Red Pepper and Onion
2 large or extra-large eggs
1/2 teaspoon salt
Freshly ground pepper
1/2 cup low-fat milk
1 cup cooked Arborio or Carnaroli rice (1/2 cup raw)
1 teaspoon coarsely chopped fresh thyme leaves
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
1 ounce freshly grated Parmesan (1/4 cup, tightly packed)

Steps:

  • Make the sautéed summer squash, season it well and set aside.
  • Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
  • Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 2 grams, TransFat 0 grams

ZUCCHINI GRATIN WITH PARSLEY AND THYME



Zucchini Gratin With Parsley and Thyme image

Provided by Molly O'Neill

Categories     side dish

Time 1h30m

Yield Four servings

Number Of Ingredients 7

3 medium zucchini, cut into 1/4-inch rounds
2 1/4 teaspoons kosher salt
1 tablespoon white wine
1 teaspoon olive oil
1 teaspoon chopped Italian parsley
1/4 teaspoon chopped fresh thyme
Freshly ground pepper to taste

Steps:

  • Sprinkle the zucchini rounds with 2 teaspoons of the salt, place in a sieve and let drain for 1 hour. Pat dry. Preheat the oven to 350 degrees. Arrange the zucchini in a 10-inch quiche dish in concentric circles, overlapping the pieces slightly.
  • Whisk together the wine, oil, parsley, thyme, remaining salt and pepper to taste and spoon over the zucchini. Bake until zucchini is tender but not too soft, about 25 minutes.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 355 milligrams, Sugar 4 grams

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