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Recipe

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

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Mark Ferri

Servings: six to eight as a side dish, four as a main dish.

For this gratin, use all the interesting green and yellow summer squashes (pattypan, scallop, crookneck, butterstick) you find at the farmers’ market.

Ingredients

For the onions:

  • 2 Tbs. olive oil
  • 2 medium onions (14 oz. total), thinly sliced
  • 2 cloves garlic, minced

To assemble the gratin:

  • 1-1/4 lb. ripe red tomatoes, cored and cut into 1/4-inch slices
  • 3/4 lb. (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the bias
  • 3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into 1/4-inch slices on the bias
  • 3 Tbs. olive oil
  • 1/4 cup fresh thyme leaves
  • 1 tsp. coarse salt
  • 1-1/4 cups freshly grated parmigiano reggiano
  • Freshly ground black pepper to taste

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 200
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 10
      Sodium (mg): 540
      Carbohydrates (g): 12
      Fiber (g): 3
      Protein (g): 9

Preparation

  • 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 minutes. 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-qt. 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 Tbs. of the olive oil, 2 Tbs. of the thyme, and 1/2 tsp. of the salt. Reserve half of the cheese for the top of the gratin. Sprinkle 1 Tbs. 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 Tbs. olive oil over all. Combine the reserved cheese with the remaining 1 Tbs. 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 min. before serving.

Reviews

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Reviews

  • kkt1701com | 08/19/2016

    I have made this many times and each group of people have enjoyed and requested the recipe. I have also been asked to "bring it next time"

  • magpiet | 07/31/2016

    This is my go-to summer preparation. It's beautiful and so very good. It takes a bit of time to put together but that is time well spent. The base is caramelized onions, and I agree that spending time on this caramelization is important. Add more depth of flavor with sliced mushrooms added toward the end of the caramelization process, cooking long enough to cook off most of the liquid from those mushroom. One of the recipes I make again and again and enjoy it every time.

  • e_anders3 | 02/18/2016

    This was SO good. I was so happy to find a gratin dish with no cream! I think its a little heavy on the oil though, I'm going to cut it in half next time I make it. I didn't have fresh parmesan so I mixed jarred parmesan with a little bit of fresh mozzarella and feta. I can't wait to make it in the summer when the veggies are super fresh!

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