One woman’s trash is another’s treasure. Or, in this case, my mom’s surplus of squash is my opportunity to get a lil’ crazy in the kitchen. I need to know more people with CSA memberships. They have so much to give. Like vegetables. Especially as the summer comes to a close, I’m trying to find ways to throw those last lovely summer squashes into everything I consume.
So, I made a gratin. The word rolls off the tongue almost as deliciously as the meal tastes on the tongue. Sure, roasted vegetables are great, but when you add cheese and bread crumbs, there’s really no need to eat anything else. Unless you’re a lush like I am and put the gratin on top of pasta with walnut pesto.
The recipe came from Healthy Delicious. I’m kind of in love with that blog–yummy recipes. (And I won a Dutch oven from a contest held there. I admit my bias.)
Zucchini, Squash and Tomato Gratin:
olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 TB fresh thyme
1 zucchini, sliced
1 summer squash, sliced
2 Roma tomatoes, sliced
1 TB Italian herbs
1/2 cup grated Parmesan cheese
1/4 cup panko bread crumbs
1) Heat olive oil in a medium skillet set over medium heat. Add the onion and garlic and cook stirring occasionally, until golden brown and very soft — about 5 minutes. Stir in the thyme. Spread the onions in the bottom of a baking dish.
2) Layer the squash, zucchini and tomato in the dish. Alternate layers of vegetables with some cheese and herbs.
3) Top with the rest of the herbs de Provence and the cheese. Sprinkle a thin layer of panko bread crumbs over the top and drizzle with more olive oil.
4) Bake at 375 for 60 minutes. Let rest for 10 minutes before serving.
What recipes are you making to commemorate the end of the summer?
nestMeg 