Squash And Tomato Gratin Food

PROVENCAL SUMMER SQUASH AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
• Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
• Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

PROVENçAL TOMATO AND SQUASH GRATIN

Steps:

• Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish.
• Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes. Stir in the rice or other grains and remove from the heat.
• Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well. Scrape into the gratin dish.
• Slice the remaining tomatoes and cover the top of the gratin in one layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Sprinkle the basil over the top. Serve hot, warm or at room temperature.

END OF SUMMER VEGETABLE GRATIN

Steps:

• Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
• Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
• Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
• Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
• Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
• Garnish with the basil and serve with crusty bread.

GOLDEN SQUASH, PEPPER, AND TOMATO GRATIN

Steps:

• Preheat oven to 375°F. In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender.
• Add squash and bell pepper, sprinkle with 1/2 teaspoon salt, and cook 7 to 10 minutes, stirring occasionally, until squash is tender. Stir in basil and 2 tablespoons Parmesan.
• Spoon mixture into an 11- by 7-inch baking dish. Top with tomato slices and sprinkle with remaining 1/4 teaspoon salt. Scatter panko and remaining 1/2 cup Parmesan over the top and drizzle with remaining 1 tablespoon oil. Bake 20 minutes, or until topping is crisp and vegetables are piping hot. Serve hot or at room temperature.

DAMION

Steps:

• 1 Preheat oven to 400°F. Lightly oil an 8-inch square baking dish. 2 Evenly spread the garlic, shallots and basil in the bottom of the prepared dish. Season with salt and pepper. 3 Angle the yellow squash, zucchini and tomatoes in upright alternating layers (like shingles on a roof), repeating until all the vegetables are used in the casserole. Sprinkle the top with the cheese, then the bread crumbs. Drizzle lightly with olive oil. 4 Bake for 20 to 25 minutes, until the vegetables are tender. Let stand for 5 minutes before serving.

SUMMER SQUASH GRATIN WITH TOMATOES, PARMESAN AND FRESH THYME

Steps:

• Preheat oven to 375.
• To cook the onions-- In a medium skillet, heat the olive oil over medium heat.
• Add the onions and sauté, stirring frequently, until limp and golden brown, about 2 min.
• Reduce the heat to medium-low if they're browning too quickly.
• Add the garlic and sauté until soft and fragrant, 1 to 2 min.
• Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval).
• Let cool.
• To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
• In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs.of the thyme, and 1/2 tsp.of the salt.
• Reserve half of the cheese for the top of the gratin.
• Sprinkle 1 Tbs.of the thyme over the onions in the gratin.
• 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.
• Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
• Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
• Season lightly with pepper and the remaining 1/2 tsp.salt.
• Drizzle the remaining 1-1/2 Tbs.olive oil over all.
• Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin.
• Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min.
• Let cool for at least 15 min.before serving.
• NOTE: You can use any combination of summer squash for this dish.

EASY ZUCCHINI AND SQUASH GRATIN

Steps:

• Preheat oven to 400°F (200°C). Spray a medium-sized baking dish with cooking spray and set aside (I used a deep 5-inch by 9-inch dish, but a 7x11-inch dish or anything similar in size will work well).
• Slice zucchini and squash into thin rounds (I like to use a mandolin to make it fast and uniform, but it's not necessary).
• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add garlic and cook (stirring constantly) for about 1 minute. Add zucchini and squash to the skillet. Stir and cook until vegetables are tender (about 5-6 minutes). Remove from heat.
• In a small saucepan, add remaining 1 tablespoon of oil and diced onion. Cook onion over medium heat until translucent (about 2 minutes), and then add the tomatoes (with their juice) and the basil. Simmer tomatoes about 5 minutes. Stir in parsley, salt, and pepper to taste.
• Spread half of the zucchini/squash mixture into the bottom of the prepared baking dish. Cover with half of the tomato sauce from the saucepan, and sprinkle with 1 tablespoon of grated Parmesan.
• Add another layer with the remaining zucchini, top with the remaining sauce, and finish with the last 2 tablespoons of Parmesan.
• Bake for 15 minutes, or until cheese is melted and the top becomes golden brown.
• Allow dish to sit for about 10 minutes before serving.

SQUASH AND TOMATO GRATIN

Steps:

• 1. Heat the oven to 375°F. 2. In a medium skillet, heat olive oil over medium heat and add onions. Sautè until golden, approximately 20 minutes. Add garlic and sautè for an additional minute or two. 3. Mix squash and zucchini with 1½ tbsp of olive oil, thyme and salt. 4. To a 1½ quart dish add onion mixture. Begin assembling the gratin by alternating tomatoes and squash rows. Between each layer, sprinkle with parmesan and thyme. Reserve half of the parmesan to sprinkle on top after gratin is complete. Drizzle with remaining 1½ tablespoons of olive oil and sprinkle with salt and pepper. 5. Bake for 65-70 minutes until golden and most liquids have been reduced. Allow to set at least 10 minutes before serving.

ROASTED DELICATA SQUASH WITH TOMATOES (WHOLE30)

Steps:

• Preheat oven to 400°F.
• Line a large rimmed baking sheet with parchment paper.
• Add squash slices, shallots and tomatoes to baking sheet. Toss with melted ghee (and bacon fat, if using).
• Arrange vegetables in an single layer. Sprinkle with salt and pepper. Lay a few thyme sprigs (or sprinkle with dried thyme) on top of the vegetables and bake in preheated oven for 22-25 minutes, stirring the vegetables halfway through baking time, until tender and lightly browned.
• Remove from the oven and serve.

GARLIC BUTTERNUT SQUASH & ZUCCHINI GRATIN

Steps:

• Collect all the ingredients.

SQUASH AND TOMATO GRATIN

Steps:

• Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with 2 thinly sliced large summer squash and breadcrumb mixture. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.

MEXICAN SQUASH PEPPER & TOMATO GRATIN

Steps:

• Preheat oven to 375 degrees F.
• In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender.
• Add squash and bell pepper, sprinkle with 1/2 teaspoon salt, and cook 7 to 10 minutes, stirring occasionally, until squash is tender. Stir in basil and 2 tablespoons Parmesan.
• Spoon mixture into an 11" x 7" baking dish. Top with tomato slices and sprinkle with remaining 1/4 teaspoon salt. Scatter panko and remaining 1/2 cup Parmesan over the top and drizzle with remaining 1 tablespoon oil.
• Bake 20 minutes, or until topping is crisp and vegetables are piping hot. Serve hot or at room temperature.

LEEK, SQUASH AND TOMATO GRATIN

Steps:

• Heat oven to 190C / 375°F.
• Steam squash for 10 minutes.
• Heat half the oil and cook leeks for 5 minutes
• In an ovenproof dish layer squash, leeks and tomatoes in rows. Season if desired and add cumin.
• Heat cream with garlic and chilli. Bring to boil, stir in mint and add to veg.
• Bake for 55 minutes.
• Sprinkle on breadcrumbs and drizzle the rest of the oil over the top. Bake for another 15 - 20 mins until the breadcrumbs are brown.