Summertime produce is HERE, in all its glory.
Juicy, sweet, bright red tomatoes.
An ABUNDANCE of summer squash – the gift that keeps on giving.
Stone fruit everywhere, so ripe and succulent, the juices dribble down your chin with every bite.
Bundles of fragrant herbs, growing like weeds, ready to be tossed into salads, soups, and pestos.
Can you tell I LOVE summer??
One of the easiest ways to use up a TON of summer tomatoes and squash is with a gratin.
Simply slice all the veggies nice and thin, arrange in pretty layers, and top with olive oil, salt and pepper, garlic, fresh herbs, and cheese.
Bake for about 30 minutes, then serve!
It’s an impressive side dish that lets the flavors of the vegetables take center stage.
If you really want this dish to wow you, take the extra time to pick up some produce from your local farmers market. You won’t regret it!
Tomato, Zucchini, and Yellow Squash Gratin
- 1 pound cocktail tomatoes, sliced 1/4 inch thick
- 1 pound zucchini, sliced 1/4 inch thick
- 1 pound yellow summer squash, sliced 1/4 inch thick
- Generous drizzle of extra virgin olive oil
- 6 cloves garlic, minced
- 1 tablespoon minced fresh thyme
- Kosher salt
- Freshly cracked black pepper
- 2/3 cup shredded Romano cheese
- Preheat the oven to 400 degrees Fahrenheit.
- Get out a large 4.5 quart pyrex baking dish. Working in rows, alternately layer the slices of zucchini, yellow squash, and tomato. Prop the slices up a little bit so that the start of each row is leaning against the edge of the pyrex dish at an angle (this makes it easier to layer the slices).
- Once you have filled the baking dish, drizzle each row with a generous pour of extra virgin olive oil (this will help prevent the gratin from drying out).
- Next, sprinkle the whole dish with the minced garlic and thyme. Season generously with kosher salt and ground black pepper, then sprinkle the Romano cheese over the top.
- Place the whole dish in the oven, and bake for about 30 minutes, or until the cheese is just starting to turn golden. Remove from the oven and let rest for at least 5 minutes before serving.