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Summer Vegatable Gratin

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Member since 2016

Serves 6-8 | Prep Time 60 | Cook Time 60


Fresh Basil & Thyme
Olive Oil
Shredded Parm Cheese
Garlic Cloves
Salt + Pepper

Slice equal amounts of 1/4" sliced zucchini and squash, enough of each to make it's own layer across bottom of baking dish. Set aside.

Slice 1/4" tomato (enough to put in slightly overlapped single layer across baking dish). Set out on 3 paper towels on a baking dish. Salt tomoatoes and let side for 20 minutes. Then place 3 paper towels on top and soak up as much moisture as possible. Let sit for 20 more minutes.

Carmelize very thinly sliced onions. Once almost done, add in the garlic.

Toss the zucchini and squash in an oil mixture with the fresh thyme in it. Layer it in 2 layers across the bottom of the baking dish. Next spoon on the carmelized onions. Next layer the tomatoes.

Bake for 40-45 minutes at 400 degrees (veggies should be tender and tomato edges beginning to brown)

Then sprinkle the top with 1 cup of panko / 1 cup of shredded parm cheese and bake for 10 more minutes at 450 degrees (cheese should be bubbling).

Remove from oven and top with freshly diced basil. Let sit for 10 minutes then serve immediately.

Pairs Well With


My sister, Hayley, gave me Cooks illustrated cookbook for Christmas one year and it has since become my favorite cook book. This was the first thing I made from it and I now make it regularly. It's a favorite vegetable dish of ours. This recipe is slightly modified to use Panko and skip the zucchini/squash drying step.

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