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Summer Gratin Recipe

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 350
A delicious and colorful summer gratin featuring layers of fresh tomatoes, zucchini, and yellow squash, topped with Parmesan cheese.

Ingredients

Vegetables

  • 1.25 pounds ripe small or medium tomatoes (cored and sliced into ¼-inch rounds)
  • 0.75 pounds zucchini (sliced into ¼-inch rounds)
  • 0.75 pounds yellow summer squash (sliced into ¼-inch rounds)
  • 5 tablespoons olive oil (used in portions)
  • 2 medium onions (finely sliced)
  • 1 medium garlic clove (finely minced)
  • 0.25 cup fresh thyme (chopped, divided)
  • 1 teaspoon salt (used in portions)
  • 1.25 cups grated Parmesan cheese (used in portions)
  • Freshly ground black pepper (to taste)

Instructions 

  • Heat olive oil in a skillet and sauté onions until golden. Add garlic for 1 minute.
  • Spread onions in the bottom of a greased 2-quart dish. Preheat oven to 375°F (190°C).
  • Drain tomato slices. Toss zucchini and squash with olive oil, thyme, salt, and pepper.
  • Layer tomatoes, zucchini, and squash in the dish, sprinkling cheese between each row.
  • Combine remaining cheese and thyme; sprinkle over top.
  • Bake for 65–70 minutes until browned and bubbly. Cool for 15 minutes before serving.

Notes

Let the gratin cool for a few minutes before serving to enhance the flavors.
Calories: 350kcal
Cost: $15
Course: Main Dish
Cuisine: American
Keyword: Vegetables