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A delicious way to use fresh zucchini, summer squash and tomatoes. It's even
better the day after you make it!
Container: 2 quart gratin dish
Prep Time: 20 minutes
Serving Description: 1 spoonful
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 1 1/4 pounds tomatoes (2 large or 3 medium), cored and sliced into
1/4 inch slices
- 3/4 pound zucchini (2 small zucchini) cut into 1/4 inch slices
- 3/4 pound yellow squash (2 small yellow squash) cut into 1/4 inch
slices
- 3 tablespoons lemon olive oil or extra virgin olive oil
- 1/3 cup seasoned bread crumbs
- 1/4 cup fresh thyme leaves
- 1 tablespoon crushed rosemary
- 1 1/4 cups fresh grated parmesan cheese
fresh ground black pepper and kosher salt to taste
Directions
* Cook onions in olive oil in medium sized skillet, stirring frequently until the
onions are limp and golden brown. Approximately 20 minutes. - Reduce heat to
low if they are browning too quickly.
* Spread onion on the bottom of an oiled 2 quart gratin dish.
* Sprinkle 1 tablespoon of crushed rosemary on top of onions.
* Heat oven to 375°.
* In a medium bowl, toss the zucchini and squash with 1 1/2 tablespoons olive
oil, 2 tablespoons fresh thyme and 1/2 teaspoon salt.
* Starting at one end of the dish, lay a row of slightly overlapping tomato slices
across the width of the dish.
* Sprinkle with parmesan cheese.
* Next, lay a row of zucchini, sprinkle with cheese.
* Then a row of squash, sprinkle with cheese and continue the rows, sprinkling
each with cheese until the dish is full.
* Season with salt and pepper.
* Drizzle lemon olive oil (or extra virgin olive oil)over the top. Approximately 1
1/2 tablespoons.
* Sprinkle seasoned bread crumbs over the top and 1 tablespoon of thyme.
* Bake until well browned and juices have bubbled for awhile. Approximately
60 minutes. The juices will reduce down considerably.
* Let cool for at least 15 minutes before serving.
better the day after you make it!
Container: 2 quart gratin dish
Prep Time: 20 minutes
Serving Description: 1 spoonful
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 1 1/4 pounds tomatoes (2 large or 3 medium), cored and sliced into
1/4 inch slices
- 3/4 pound zucchini (2 small zucchini) cut into 1/4 inch slices
- 3/4 pound yellow squash (2 small yellow squash) cut into 1/4 inch
slices
- 3 tablespoons lemon olive oil or extra virgin olive oil
- 1/3 cup seasoned bread crumbs
- 1/4 cup fresh thyme leaves
- 1 tablespoon crushed rosemary
- 1 1/4 cups fresh grated parmesan cheese
fresh ground black pepper and kosher salt to taste
Directions
* Cook onions in olive oil in medium sized skillet, stirring frequently until the
onions are limp and golden brown. Approximately 20 minutes. - Reduce heat to
low if they are browning too quickly.
* Spread onion on the bottom of an oiled 2 quart gratin dish.
* Sprinkle 1 tablespoon of crushed rosemary on top of onions.
* Heat oven to 375°.
* In a medium bowl, toss the zucchini and squash with 1 1/2 tablespoons olive
oil, 2 tablespoons fresh thyme and 1/2 teaspoon salt.
* Starting at one end of the dish, lay a row of slightly overlapping tomato slices
across the width of the dish.
* Sprinkle with parmesan cheese.
* Next, lay a row of zucchini, sprinkle with cheese.
* Then a row of squash, sprinkle with cheese and continue the rows, sprinkling
each with cheese until the dish is full.
* Season with salt and pepper.
* Drizzle lemon olive oil (or extra virgin olive oil)over the top. Approximately 1
1/2 tablespoons.
* Sprinkle seasoned bread crumbs over the top and 1 tablespoon of thyme.
* Bake until well browned and juices have bubbled for awhile. Approximately
60 minutes. The juices will reduce down considerably.
* Let cool for at least 15 minutes before serving.