Summer Squash and Tomato Gratin

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.

Mix together:

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!


This post is linked to Tempt My Tummy Tuesday.


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Filed under Eating well, Lunch, Main Dish, Side Dishes

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