My Recipe Box

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

RATE IT

Serves 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.

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

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.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 200; Fat (g): fat g 14; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 4; Protein (g): protein g 9; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 540; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 3;

Photo: Mark Ferri

Excellent recipe. I followed it exactly and was very happy with the blend of flavors and consistency of the squash, tomatoes and onions. i might try a layer of large mushrooms the next time I make it. I had squash and tomatoes which I needed to use during summer's bounty. A wonderful way to cook these magnificent veggies at their most plentiful and flavorful.

I have made this many times since it first appeared in issue #33. It is one of our favorites. To save time I use onions that I have caramelized in my crockpot and then kept in the freezer.

This tastes delicious but how come I ended up with over a cup of liquid even after letting it sit of over 30 mins!! WAAAAY too watery and I followed instructions to a T. For all that work I expected better.

Phenomenal recipe. The whole family loves it and it comes out great every time. I mix it up a bit - using different herbs and topping it off with seasoned bread crumbs. I also simplified it a bit and just layered the veggies in my cast iron skillet. Cooking time is the same! Serve it with pasta or just eat it by itself. This recipe is a keeper.

So delicious! It's a great dish to bring to a potluck.

You should show case this dish...everytime I make it, the reviews are fantastic! My family loves it.

Have made this about a dozen times for guests or to take to a covered dish dinner, and it gets raves every time! Truly delicious, even if a wee bit labor intensive.

LOVE this recipe! It sounds kind of ordinary but it is delicious and comes out great everytime.

Have made dish several times. Served to guests and they all asked for the recipe.

One of the best recipes ever published in Fine Cooking. Be sure to deeply caramelize the onions as it contributes deep flavor to this dish. A late summer highlight every year.

This is one of my all-time favorite FC recipes. Delicious combination of flavors and beautiful presentation. I make it often during spring and summer entertaining; it's always a hit!

This recipe is great for entertaining --- especially at the end of summer when the farmers' market is loaded with zucchini and tomatoes!

A terrific combination...it's the taste of summer even when it's not! Delicious.

Awesome recipe! I've used it again and again, and it always gets rave reviews!

Great recipe, Susie! I didn't have time to make the carmelized onions, and subbed shredded parmesan instead of parmesan reggiano. It still came out great, and we are looking forward to making it again, with all of the ingredients. This may be a sidedish on the Thanksgiving dinner table. Thank you!

Very good flavour, colour and texture. I added a bread crumb topping mixed with herbs and the parmesan cheese. You can prepare it ahead, but drain excess fluid before cooking.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More