With a gift of two large yellow squash and one zucchini and a few tomatoes left from my salsa, it seemed a perfect time to try my hand at this recipe from the June/July ’08 Cook’s Illustrated. With just a few changes, I present my photos and recipe for those of you who are wondering ‘what else can I do with these veggies?’
Summer Squash and Tomato Gratin
Turn oven to 400 degrees and brush a 9 x 13 pan with one tablespoon oil. I used a much bigger pan with my larger amount of squash.
Wash and scoop out seeds of about 2 pounds of squash–mine were more like 3-4 pounds total; this recipe is flexible 🙂
Using a mandolin makes easy work of the next step: slice thinly.
In a large bowl, toss the squash with one teaspoon salt.
Transfer squash to a colander and set over a bowl to catch liquid. Set aside for at least 45 minutes.
Drain by placing on triple layers of paper towels.
Place 3 to 4 large tomatoes on layers of paper towels and firmly press to release liquid.
Slice 2 large sweet onions thinly on mandolin.
Heat 1 tablespoon oil in a nonstick skillet and add onions, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook until onions are dark brown, 20-30 minutes.
1 tablespoon thyme
3 tablespoons oil
2 cloves pressed garlic
Toss the squash with half the oil mixture and place in prepared pan.
Layer onions on top of squash.
Place tomatoes beautifully on your squash/onions.
Spoon rest of prepared oil on the veggies.
Bake for 40-45 minutes in preheated oven, until slightly brown on edges.
While baking, prepare topping:
Mix together: 1 cup bread or cracker crumbs, 1 cup Parmesan cheese and 1 tablespoon oil.
Remove from oven and sprinkle on topping.
Bake an additional 5-10 minutes, until it looks lovely.
Let set 10 minutes at room temperature before serving.
Summer season pleasures in one dish!