Description
This Summer Gratin recipe is a delightful way to showcase the season’s bounty of zucchini, yellow squash, and tomatoes, baked with savory Parmesan and crispy breadcrumbs for a flavorful side dish.
Ingredients
Zucchini Gratin:
- 2 medium zucchini, thinly sliced
- 2 medium yellow squash, thinly sliced
Tomato Layer:
- 2 medium tomatoes, sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
Topping:
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
- Fresh basil for garnish
Instructions
- Preheat Oven: Preheat oven to 375°F and grease a baking dish.
- Prepare Vegetables: Toss zucchini, yellow squash, tomatoes, onion, and garlic with olive oil, salt, pepper, and thyme.
- Layer Vegetables: Arrange vegetables in the baking dish, overlapping in a shingled pattern. Cover with foil and bake for 25 minutes.
- Make Topping: Combine Parmesan, panko, and butter in a bowl.
- Add Topping: Sprinkle the topping over the vegetables and bake uncovered for 15–20 minutes until golden.
- Finish and Serve: Garnish with fresh basil before serving.
Notes
- This dish pairs well with grilled meats or a fresh green salad.
- For extra cheesiness, add shredded mozzarella between the vegetable layers.
