Summer Gratin 🍅🧀🍆
As the warm breeze of summer rolls in, there’s nothing quite like embracing the vibrant flavors of the season. This Summer Gratin is a celebration of fresh produce, combining ripe tomatoes, zucchini, and yellow summer squash with the rich taste of caramelized onions and Parmesan cheese. Whether you’re planning a family dinner or a weekend gathering, this dish is sure to impress. Let’s dive into the details of this delightful recipe.
Ingredients:
- 5 tablespoons olive oil, divided 🫒
- 2 medium onions, thinly sliced 🧅
- 1 medium garlic clove, minced 🧄
- 1¼ pounds small or medium ripe tomatoes (cored and cut into 1/4-inch slices) 🍅
- ¾ pound (2 small) zucchini, cut into 1/4-inch slices 🥒
- ¾ pound (2 small) yellow summer squash, cut into 1/4-inch slices 🍋
- ¼ cup chopped fresh thyme, divided 🌿
- 1 teaspoon salt, divided 🧂
- 1¼ cups grated Parmesan cheese, divided 🧀
- Freshly ground black pepper, to taste 🌶️
Instructions:
- Prepare the Onions
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and sauté, stirring frequently, until they become limp and golden brown, about 20 minutes. If the onions start browning too quickly, reduce the heat to medium-low. Add the minced garlic during the last minute or two of cooking. Once done, spread the onions evenly in the bottom of an oiled 2-quart shallow dish and let them cool. 🍳🧅🧄 - Preheat the Oven
Preheat your oven to 375°F (190°C). 🔥 - Prepare the Tomatoes
Place the tomato slices on a shallow plate to drain for a few minutes, then discard the collected juices. This step helps prevent excess moisture in the gratin. 🍅🫗 - Season the Zucchini and Squash
In a medium bowl, toss the zucchini and yellow summer squash slices with 1½ tablespoons of olive oil, 2 tablespoons of fresh thyme, and ½ teaspoon of salt. 🥒🍋🌿 - Assemble the Gratin
Sprinkle 1 tablespoon of thyme over the cooled onions in the dish. Start at one end of the baking dish and lay a row of slightly overlapping tomato slices across the width of the dish. Sprinkle with a little Parmesan cheese. 🍅🧀Next, lay a row of zucchini slices, overlapping the tomatoes by two-thirds, and sprinkle with more cheese. Follow with a row of yellow squash slices. Continue layering the vegetables in this pattern, sprinkling each row with cheese, until the dish is full. As you work, press the rows slightly to make them stand more upright if needed. Season lightly with freshly ground black pepper and the remaining ½ teaspoon of salt. Drizzle the remaining 1½ teaspoons of olive oil over the top. 🥒🍋🧀🫒 - Top and Bake
Combine the remaining Parmesan cheese with the last tablespoon of thyme, and sprinkle this mixture liberally over the entire gratin. Bake for 65 to 70 minutes, or until the gratin is well-browned on top and the juices have bubbled and reduced considerably. 🧀🍲⏳ - Cool and Serve
Allow the gratin to cool for at least 15 minutes before serving. This helps the flavors meld together and makes it easier to serve. 🌬️⏲️
Enjoy!
Serve this Summer Gratin as a side dish, or enjoy it as a light main course. The combination of sweet caramelized onions, juicy tomatoes, and tender zucchini and squash, all topped with a golden layer of Parmesan, creates a symphony of flavors that will make this dish a staple of your summer cooking repertoire.
Prep Time: 20 min | Cooking Time: 70 min | Total Time: 90 min
Servings: 6 servings
Dive into this fresh and flavorful gratin, and let the tastes of summer shine on your plate!
Summer Gratin 🍅🧀🍆
- Total Time: 90 min
- Yield: 6 1x
Ingredients
5 tablespoons olive oil, divided 🫒
2 medium onions, thinly sliced 🧅
1 medium garlic clove, minced 🧄
1¼ pounds small or medium ripe tomatoes (cored and cut into 1/4-inch slices) 🍅
¾ pound (2 small) zucchini, cut into 1/4-inch slices 🥒
¾ pound (2 small) yellow summer squash, cut into 1/4-inch slices 🍋
¼ cup chopped fresh thyme, divided 🌿
1 teaspoon salt, divided 🧂
1¼ cups grated Parmesan cheese, divided 🧀
Freshly ground black pepper, to taste 🌶️
Instructions
1️⃣ In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown (about 20 minutes). Reduce the heat to medium-low if they’re browning too quickly. Add the garlic in the last minute or two. 🍳🧅🧄
2️⃣ Spread the onions evenly in the bottom of an oiled 2-quart shallow dish. Let cool. 🥣
3️⃣ Preheat oven to 375°F (190°C). 🔥
4️⃣ Put tomato slices on a shallow plate to drain for a few minutes, and then discard the collected juices. 🍅🫗
5️⃣ In a medium bowl, toss the zucchini and squash slices with 1 1/2 tablespoons of olive oil, 2 tablespoons thyme, and 1/2 teaspoon salt. 🥒🍋🌿
6️⃣ Sprinkle 1 tablespoon thyme over the onions in the dish. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. 🍅🧀
7️⃣ Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, then repeat rows, sprinkling each with cheese, until the dish is full. You may want to press the rows tight (like you’re trying to stand them more upright) two or three times as you go along. Season lightly with pepper and remaining 1/2 teaspoon salt. Drizzle remaining 1 1/2 teaspoons olive oil over everything. 🥒🍋🧀🫒
8️⃣ Combine the remaining cheese with the remaining 1 tablespoon of thyme, and sprinkle this liberally over the whole gratin. Bake 65 to 70 minutes, until well-browned all over and juices have bubbled for a while and reduced considerably. 🧀🍲⏳
9️⃣ Let cool at least 15 minutes before serving. 🌬️⏲️
Enjoy your delicious Summer Gratin! 🍅🧀🍆
- Prep Time: 20 min
- Cook Time: 70 min